Cucumber Radish Herb Crunch

A recipe example of “Less is More”.  I am amazed that something so simple can be so good.  I make versions of this Crunch all summer long, everyone loves it.   The first time I tried this salad was at the home of a friend, she served just cucumbers and herbs to accompany our aperitivi, what a great idea!!  This is a fun way to use all the herbs from your garden all summer long,  try it!!

Cucumber Radish Herb Crunch

  • Servings: 6
  • Difficulty: super easy
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Letting the veggies sit in the lemon herb salt for at least an hour increases the flavor



3 large English style seedless cucumbers or 5 firm long homegrown cucumbers

10-12 large radishes

Herbs of choice  mint, basil, parsley, thyme, oregano.  chopped yielding at least 1 cup

Sea Salt 2 heaping tablespoons course grind (*Salt is our friend in this recipe…..the salt is the most important component but it must be Sea Salt Course grind)

2-3 large lemons or lemons and limes


-Peel and Cut the cucumbers, if seedy scoop away the seedy area cut into finger size pieces

-Clean radishes and cut into halves or quarters

-Add vegetables to a bowl, add the juice of your lemons, limes or combination of both

-Add salt

-Chop together all your herbs and toss them into the bowl with the cucumbers and radishes

-Let sit in or out of the refrigerator

-Serve as snack or as a salad

Spring Shaved Salad

A colorful, festive, fresh shaved salad made with a combination of a few crunchy vegetables.  This salad is fast and easy to make and served with a lemon vinegarette dressing.  Carefully shaving the vegetables on a mandoline slicer gives this salad it’s unique texture, please, please, please,  wear a cut resistant kitchen glove when slicing the vegetables.

Spring Shaved Salad with Lemon Vinaigrette

  • Servings: 6-8
  • Difficulty: easy
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Translucent slices of spring vegetables melding together with a lemon vinaigrette make a wonderful spring salad


-3 heads of Belgian Endive

20 red radishes

1 large fennel cut in half

3 stalks of celery

1/2 cup Extra virgin olive oil

1 tsp Dijon mustard

The juice of 1 lemon

1 tbls  of white wine vinegar

Salt and pepper to taste


-Carefully using a Mandoline Slicer, slice the radishes, fennel, celery on the thinest blade we want the vegetables to be transparent

-With a sharp knife, slice the Belgian endive as thin as possible

-Mix all vegetables together in a glass bowl

-In a bowl add mustard, lemon juice, wine vinegar, salt and pepper, stir with a wire whisk while slowly adding the olive oil.

-Pour dressing over the sliced vegetables and servefullsizeoutput_1b

-This salad pairs well with grilled or roasted meats.

Buon Appetito!