Even people who have never much loved radishes cannot help but be won over by the French Breakfast variety. These little gems are best enjoyed raw, just popped into your mouth with a bit of salt, maybe butter, if you are so inclined. After a few bunches eaten this way, however, I was craving something a bit different.
Also, we have incredible honey. So a little honey-dijon celery salad was in order.
- 1 bunch celery, cleaned and chopped small
- 1 bunch radishes, sliced into thin rounds
- 1 Tbs Dijon
- 1.5 Tbs honey
- 2 Tbs Apple Cider Vinegar
- 2 – 4 Tbs olive oil
- salt and pepper
In a large bowl, toss the radishes and celery together. In a small bowl, mix the dijon, honey, and vinegar until smooth. The amount of oil is up to you – I usually start slowly adding it while stirring, and stop when I get to a nice creamy consistency. Drizzle dressing over salad and sprinkle some salt and pepper over the top.