Chilly, crisp nights, warm sunny days and big blue sky—springtime in New Mexico is welcome after the snow and cold that’s gone on just a little too long. There’s a crisp dampness to the air and
a fresh, earthy scent that only spring has. Spring is the season of expectation, renewal and light.
It’s also the time to start your seedlings, prepare the garden beds and head to the farmers’ market for twisty, curly garlic scapes, slim sweet carrots, tiny peas and the first peppery radishes of the season. And don’t forget creamy goat cheeses, fresh eggs and the warm smiles of friends we haven’t seen all winter.
This refreshing salad is a perfect dish of spring to liven up the palate. The radishes can be sliced thin using a mandoline, or diced for a crunchier texture. One bunch of radishes, thinly sliced
1 T. salt
¼ t. freshly ground black pepper
2 T. fresh lime juice
1 T. orange juice
A pinch or two of Aleppo pepper
(available at specialty food stores)
2 T. chopped mint or cilantro
Place radishes in a bowl, salt, and cover with ice water. Soak for 10 minutes, then drain and rinse. Meanwhile, whisk the pepper, the lime and orange juice together. Toss radishes with
dressing and Aleppo pepper. Taste and add more salt, pepper or lime juice, sprinkle with the chopped mint and serve.
Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.