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Radishes with Sour Cream Dressing and Nigella Seeds
© Con Poulos

Radishes with Sour Cream Dressing and Nigella Seeds

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Crunchy black nigella seeds have a nutty, peppery flavor.

  1. 1 1/2 teaspoons nigella seeds
  2. 1 1/2 teaspoons yellow mustard seeds
  3. 1/2 cup sour cream
  4. 2 teaspoons sherry vinegar
  5. 1/2 teaspoon ground cumin
  6. Salt and freshly ground pepper
  7. 3 bunches assorted radishes, such as black, breakfast, daikon, icicle and watermelon (about 30), thinly sliced
  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.
  2. In a small bowl, combine the sour cream with the vinegar and cumin and season with salt and pepper.
  3. 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.