As planned, I used our French breakfast radishes from our latest CSA delivery to make a citrus-y salad to serve alongside smoked provolone quesadillas. I used a recipe from How to Cook Everything by Mark Bittman, but modified it to include the radish greens as well as the roots. In addition to the radishes and greens, the salad contains a chopped onion and some fresh parsley. I dressed it as instructed, with a combination of fresh lime and lemon juice. It was very flavorful with the spicy radishes and the sharp tang of citrus, plus the onion thrown in for good measure. The bite was tempered nicely by the creaminess of a fresh avocado and the smokey, cheesy quesadilla. It was a good combination and a vibrant meal.
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