½ cup radish preserves (recipe below)
¼ cup extra virgin olive oil
2 tbsp rice wine vinegar
¼ cup fresh herbs*
1 cup grilled onions, sliced
2 heads broccoli, sliced and blanched
1 tbsp salt
¼ cup Dutchman cheese
¼ cup almonds, chopped fine
*today we’re using parsley and lemon balm, but you can sub out for dill or chives.
- In a large mixing bowl, combine radish preserves, extra virgin olive, vinegar and dill.
- Add broccoli, grilled onions, cheese and chopped almonds and toss to combine.
- Chill and serve.
Directions, hints and tips for blanching and grilling veggies can be found on our website here: http://www.peachtreeroadfarmersmarket.com/cook-local-cooking-school/
2 cups shredded radishes
2 ½ cups sugar
2 cup apple cider vinegar
¾ cups water
- Combine ingredients in a stock pot. Simmer for 1-2 hours on low, stirring frequently.
- Pulse with food processor or stick blender.