Radish, Bell Pepper And Mint Salad

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Radish Bell, Pepper and Mint Salad

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Served cold and swiftly after it is made, this lovely salad has crunch and tang. Not a drop of oil goes in it which makes it particulary refreshing served alongside grilled meats. 

There is always a plate of this salad whenever I cook beef kafta - think Lebanese inspired, generously spiced but well flavoured meatballs. 

I like pairing this with smoked salmon too and serve it as an appetiser. Smoked salmon is salty. I don't use very much of it. I do like how the 'smokiness' of the salmon with its distinct flavour, complements the tangy vinegar dressing, crunchy radishes and sweet peppers.

RADISH, BELL PEPPER AND MINT SALAD                        

Prep:	15 minutes
Cook:	-
Inactive:	-
Level:	Easy
Makes:	About 1 cup of salad. The Smoked Salmon Radish Appetiser should serve 6 when paired with a bit of flat bread.
Oven Temperature:	-
Can recipe be doubled?	Yes
Make ahead?	30 minutes in advanced but it tastes best fresh.

Ingredients

For the salad only

200g baby radish
2 and 1/2 Tablespoons white wine vinegar/cider vinegar
2 Tablespoons sugar
1 teaspoon salt
2 Tablespoons finely cut mint leaves
1 cup orange coloured mini bell peppers
2 Tablespoons finely diced onions

For the Smoked Salmon Radish Appetiser

3.5 oz (100 g) sliced smoked salmon
1 to 2 Tablespoons extra virgin olive oil for drizzling
Sprinkling of cracked black pepper

Method

I like this salad cold. So I keep the radishes and mini bell peppers in the refrigerator until I am ready to make the salad.

For the salad

Thinly slice the radishes. I use a mandoline.

Dissolve the sugar and salt into the vinegar. You are looking for a tart and ever so slight sweet taste. The sugar is used to mellow the tartness of the vinegar. You need to add more or less sugar depending on the type of vinegar you use. It will also taste salty at this point. Toss the radishes in the vinegar dressing. Set it aside for 5 minutes while you slice the mini bell peppers into 0.19" (0.5 cm) thick.

Toss the peppers with the radishes. Add the onions and the mint. Toss, taste and adjust seasonings. 

When you are ready to plate, leave most of the dressing behind, plate the salad and serve soonest possible.

For the Smoked Salmon Radish Appetiser

Lay the salmon slices on your serving plate to form a circumference of a circle. Leave a slight gap from the outer edge of the circumference and start layering and overlapping the sliced radishes, working in a clockwise direction and inwards towards the centre. 

Arrange the sliced bell peppers in the centre, overlapping them to stand in a pyramid shape.

Drizzle with extra virgin olive oil and sprinkle the black pepper. Serve as soon as possible if not, cover and refrigerate. 
WHAT'S COMING UP NEXT?                                                 

Beef Kafta. This torpedo shaped meatball is inspired by the Lebanese kefta. It is generously spiced with cinnamon, allspice, and a few other spices. You need to get a good balance of the spices and the right cut of mince for a tender meatball.

To recap, this post is part of my series on Meze, A Selection of Wonderful Little Bites. With the festive season almost upon us, I thought it would be useful to post some recipes for pre-dinner bites for your upcoming parties. 

Here is a picture of my recent meze party. There was enough of a delicious array of food to choose from and good home baked bread too.

To find out the names of and the recipes for the meze I served, please refer to the picture below.

First row:

Zaalouk - Moroccan Roasted Eggplants and Tomatoes; Kabis - Lebanese Pickled Turnips & Beets; Moroccan inspired Radish, Bell Peppers and Mint Salad; Flash Fried Sweet Mini Bell Peppers.

Second row:

Greek inspired Shrimp with Tomatoes and Feta; Hummus with Spiced Angus Beef Slices; Beef Kafta - Lebanese inspired Meatballs.

Third row:

Labneh - Lebanese Drained Yogurt Drizzled With Extra Virgin Olive Oil And Clover Honey; Moroccan inspired Roasted Green Bell Peppers and Tomatoes With Olives; Fresh Figs With Peppered Ricotta. 

Here are the recipes I have posted:

• Zaalouk, Roasted Eggplants and Peppers
• Flash Fried Sweet Mini Bell Peppers
• Labneh - Lebanese Drained Yogurt Drizzled With Extra Virgin Olive Oil And Clover Honey
• Greek inspired Shrimp With Tomatoes And Feta
• Kabis - Lebanese Pickled Turnips and Beets
• Fresh Figs With Peppered Ricotta
• Hummus with Spiced Angus Beef Slices
• Radish, Bell Peppers and Mint Salad
• Beef Kafta - Lebanese inspired Meatballs
• Moroccan inspired Roasted Green Bell Peppers With Tomatoes and Olives
• Moroccan inspired Wholemeal Round Loaf