Monday, June 20, 2011

I miss looking through my monthly food magazines.

As much as I enjoy and appreciate the Internet in my life abroad, I miss the tangibility of holding an English magazine in my hands and flipping through the recipes, admiring the photos and dog-earing the pages. (I almost bought a U.S. magazine several months ago until the sales clerk told me it was 30 TL. Yikes!)

Thankfully, my mother-in-law supplied me with some fresh magazines during her visit. She had a full carry-on suitcase filled with goodies from the U.S. It was like Christmas in June!

In the April Bon Appetit magazine, an article featured radishes - an ingredient I have to admit I don’t really like, but thought deserved another chance. I also learned that radishes are a good source of vitamin C, calcium, magnesium, folate and potassium.

Right now, radishes are readily available at the weekly pazars in Istanbul, so I bought a bunch of red radishes. I decided I would pair them with roka (arugula), red onions and oranges - a little bit of a play off the Italian Insalata Piana dell’Etna. (Note: when I learned this recipe in a cooking class here, we used red onions, oranges, fennel, olive oil and black olives.)

This salad is light, healthy and colorful. We made the salad two nights in a row, and both decided we still don’t really care for radishes. At least we tried!

Afiyet olsun!
Roka, Radish and Red Onion Salad with Oranges
Inspired by radish salad in April 2011 Bon Appetit

Serves: 2

1 bunch roka (arugula), rinsed and dried
6-8 ea. small red radishes, thinly sliced
½ cup red onion, thinly sliced
2 ea. oranges, segmented or supremes (Learn how to segment oranges with this excellent e-video.)
Small handful fresh mint, torn or chopped

1. Prepare the vinaigrette and set aside.
2. Place the red onions in a small bowl with some of the fresh orange juice to soak for at least 15 minutes. The onions will take on some of the orange flavor and not taste quite as strong.
3. In a large salad bowl, place the arugula, red onion, radishes, orange segments and mint. Use about half of the vinaigrette for this salad, reserving the other half for another day. Toss the salad gently and serve.

Mix together in a small bowl and set aside.
3 T. olive oil
3 T. orange juice
1 tsp. orange zest, finely grated
TT salt and freshly ground black pepper

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