© Con Poulos
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.
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.