Best Turkish Radish Salad Plate Recipes

TURP SALATSI (RADISH SALAD)

Steps:

• *Tip: the sharpness/saltiness of the sumac and lemon juice mean you won't need to use very much salt (or any). Taste first then decide if the salt is necessary.
• Cut the radishes into thin slices.
• Arrange the radishes and onions or chives on a pretty plate.
• Sprinkle the lemon juice, sumac and salt all over the radishes.
• Cover and refrigerate for 1 hour.
• When ready to serve, garnish with the parsley. lemon zest and lemon slices.
• Can be served chilled or at room temperature.
• Good with kebabs, bean dishes, grilled chicken, etc.
• Yield is estimated.

TURKISH RADISH SALAD PLATE

Steps:

• Rinse the parsley and spin dry, leaving the stems attached. Arrange with the radishes and lemon wedges on plates or a platter and serve.Serves 4 to 6

GRATED RADISH SALAD WITH TAHINI SAUCE

Steps:

• Clean and dry the radishes. Trim off the stem end and tip, keep the skin.
• Grate the radishes and place in a bowl. Sprinkle some salt over and let the moisture come out, for 5 minutes.
• Using a paper towel or clean tea towel, squeeze the grated radishes to get rid of the excess moisture.
• Place the strained radishes in a bowl and set a side until needed.
• To make the Tahini sauce; combine the Tahini, chopped garlic, lemon juice and extra virgin olive oil in a small container and mix well.
• Season with sea salt and freshly ground black pepper to your taste.
• Pour in this sauce over the grated radishes and combine well.
• Sprinkle the ground cumin and red pepper flakes over the salad and garnish with parsley.

HERB AND RADISH SALAD WITH FETA AND WALNUTS

Steps:

• Heat oven to 350 degrees. Spread walnuts in a single layer on a baking sheet and toast for 10 to 12 minutes until lightly golden. Let cool, then chop roughly. Place in a sieve and shake away loose skin and crumbs. Set chopped nuts aside.
• Use a sharp knife or mandoline to slice the radishes and cucumbers into thin coins roughly 1/8-inch thick. Place in a medium bowl. Add walnuts.
• In a small glass or jar, whisk together lemon juice and olive oil to make the dressing. Season with salt and pepper to taste.
• Just before serving, season radishes, cucumbers and walnuts with a pinch of salt and dress lightly with 3 to 4 tablespoons of vinaigrette. Toss well to combine. Add crumbled cheese and toss gently to combine without breaking the cheese down too much. Arrange in a loose mound in a shallow serving bowl (or on a platter).
• Place herbs in the mixing bowl, season with a pinch of salt, and dress very lightly with about 1 tablespoon vinaigrette. Toss to combine, then pile the herb salad atop the radishes and cucumbers. Serve immediately.