This brown butter radish salad with lemon is both beautiful and delicious. There’s a subtle flavor to the radishes after they’ve been sautéed, but adding their greens and the lemon juice and zest adds a layer of brightness to the dish. I think you will really enjoy this simple recipe as either a side or a light lunch.
I got back from Japan earlier this week and I’ve been slowly unpacking and sharing the gifts I bought for people – most of which are strange flavors of kit-kats (half my bag was green tea kit-kats, not even kidding). I went to town on the green tea infused cakes, cookies, and drinks while I was there. I’m putting together a post about Japan and the amazing food I ate there, but I just have to sort through all my photos first!
I felt so lucky to see a few cherry blossoms while we were there. It’s something I’ve always wanted to see – and they were as delicate and beautiful as I’d hoped. The flowers and leaves are both edible. I thought the blossom had a nice flavor when raw, but I really liked the pickled ones I had – which are added to desserts. The leaves were incredibly flavorful and very peppery. I found the flavor overwhelming – perhaps because I didn’t expect it, but I’m very glad I tried them.