Here's a lovely and simple salad - full of delicious ingredients: colorful carrots, Easter egg radishes, crumbly parmesan, and a good glug of olive oil. It takes almost no time to make, but it has great layers of flavor.
This is the kind of salad that I'd be really happy to serve at a dinner party, because it's colorful and fresh, but doesn't take up lots of precious prep time, and it's happy sitting in the fridge for a few hours.
I was going to make you all a leek fried rice for today's post, but alas the grocery store was just out of leeks (like I saw another shopper checking out with the last leek)... They did have these ever-so-lovely Easter egg radishes though --> look at those colors! They are such a pleasure to photograph. But, fret not, if you can't find multi-colored radishes, this salad is lovely with any variation. I mean, it has 4 ounces of crumbled parmesan, so it's going to taste with just about anything in it.
On a side note, there's a tree outside the window I always sit by to write these posts and this week it went from a quarter yellow to over half yellow and it's really, really lovely right now. And there's a bush just down the street from me that went from dark green to flaming red in what seemed like less than a day. And there are now pumpkins everywhere. I want to buy all of them, but I really don't know what to do with them - I have on my Shiny Happy Bright editorial calendar several notes like: "pumpkin recipes??? pumpkin seeds! pumpkin fried rice?" So hopefully, I get around to making a pumpkin recipe later this week!
In the meantime, enjoy this crunchy radish and carrot salad.