Cucumber & Radish Salad

Just in case anyone wanted to make a quick cucumber & radish salad to have with yesterdays' post, "Grilled Porgy with Potato Chip Crumbs," here it is! It's such a simple salad to make, but it compliments the fish in such a way, that it leaves you nicely satisfied. Try to use garden fresh cucumbers, but if the seeds bother you, you can certainly use seedless cucumbers. The dressing is just olive oil and crunchy sea salt, it's so simple and so fresh! Enjoy! And I hope you are enjoying your first weekend of fall! :)

• thinly sliced cucumber slices, halved
• thinly sliced radishes
• radish sprouts
• good extra virgin olive oil
• crunchy sea salt, like Maldon

There are no amounts in this recipe because really it's depending on how big of a platter or plate you are using. And how much you like radishes and the sprouts, they can be pretty bitter. Begin by layering the cucumber slices, top with the radish slices and the sprouts. Drizzle with a good amount of olive oil and top with the sea salt. If making this ahead of time, dress with olive oil when ready to eat, so the radishes don't lose their crunch.

Grilled Belgian Endive Salad with Cilantro

After the bacon & margarita, a girl needs a salad, lol. And I love Belgian endive, I think they are just beautiful. But they can be a little bitter, so I decided to grill them. Dowsing them with olive oil cuts the bitterness, and grilling it mellows them out, transforming them into layers of smoky, oily deliciousness on a plate. Enjoy! :)

• 4 heads of Belgian endive, heavy for their size, leaves tightly packed
• 4 radishes, sliced thin
• 1 bunch cilantro, chopped
• olive oil, and 1/3 cup reserved for dressing
• 2 teaspoons agave syrup
• 2 teaspoons apple cider vinegar
• juice of 1 lime

Cut your endive heads in half lengthwise, and drizzle with olive oil and top with salt. Grill cut side down for about 5 minutes, so there are some nice grill marks, I had the heat on high. When your endive is done, remove from the grill, and make your dressing. Combine the olive oil, apple cider vinegar, agave syrup, lime juice and a little salt (I was tempted to add tequila, lol). Stir in your cilantro. It will be very thick dressing. Arrange your endive lettuces on a plate and top with your radish slices. Drizzle your salad with the dressing, and additional olive oil. This serves 4 as a starter or 2 as a main course. It is complete with some poached shrimp, adding some sweetness to the salad.