Radishes with Sour Cream Dressing and Nigella Seeds

TOTAL TIME: 15 MIN
SERVINGS: 4

•FAST
•HEALTHY
•VEGETARIAN

Crunchy black nigella seeds have a nutty, peppery flavor.

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1 1/2 teaspoons nigella seeds
1 1/2 teaspoons yellow mustard seeds
1/2 cup sour cream
2 teaspoons sherry vinegar
1/2 teaspoon ground cumin
Salt and freshly ground pepper
3 bunches assorted radishes, such as black, breakfast, daikon, icicle and watermelon (about 30), thinly sliced

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.
In a small bowl, combine the sour cream with the vinegar and cumin and season with salt and pepper.
Arrange the radishes on a large plate or platter. Drizzle with the dressing. Garnish with the toasted seeds and serve.

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.

Radishes with Sour Cream Dressing and Nigella Seeds

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