Over the years, I’ve come to love many vegetables I didn’t like as a child (which was almost all of them), but radishes have remained on my Do Not Want list, right up there with organ meats and squidgy things. But Sara’s new beau, who I feel secure now in calling my future son-in-law, changed my mind.
He sauteed them. Oh. My. God. Have you ever had sauteed radishes? HIGHLY RECOMMENDED — unless you like food that bites you back. Some people do. I don’t judge.
ANYWAY, I had some left over, and some toasted pecan bits he also made (he cooked dinner for Sara and me one night while he was visiting — yeah, he’s a keeper). So I made this salad:
It had a base of baby bok choi, with the delicious radishes and some perfect avocado, topped with the toasted pecans.
A WRITING PROMPT FROM ME TO YOU: Something awful transformed into something wonderful. Yeah, it’s a fairy tale trope, innit?