© Con Poulos
Active Time
N/A
Total Time
15 MIN
Yield
Serves : 4

Crunchy black nigella seeds have a nutty, peppery flavor.    More Summer Vegetable Recipes  

How to Make It

Step 1    

In a small skillet, toast the nigella and mustard seeds over moderate heat until fragrant, about 1 minute. Transfer the seeds to a plate to cool completely.

Step 2    

In a small bowl, combine the sour cream with the vinegar and cumin and season with salt and pepper.

Step 3    

Arrange the radishes on a large plate or platter. Drizzle with the dressing. Garnish with the toasted seeds and serve.

Chef's Notes

Variation To turn this into a radish slaw, cut the radishes into matchsticks (we like using a julienne peeler or a mandoline to do this) and toss with the sour cream dressing and the toasted nigella and mustard seeds.

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