As winter turns to spring, we've been enjoying a very nice salad that has a foot in both seasons.
We planted daikon radishes last November, and now they are nice and big. As a bonus, when we harvest them they have beautiful flowers that have an intense, radish taste.
On the spring side, our sugar snap peas are producing like crazy at the moment. No chance of them going to waste, though - we can't get enough of them.
The peas and the radish flowers combined make for a salad that is as pretty as it is tasty.
A little bit of vinaigrette - not too much - is the only other ingredient.
Simplicity in a bowl.