Mashed Celeriac

Mashed Celeriac

  • 1 celeriac, root and stem ends removed and peeled
  • 3 pinches fresh thyme leaves
  • 2 cloves garlic , finely minced
  • 3 tablespoons olive oil
  • 3-4 tablespoons vegetable or chicken stock
  • salt and freshly ground black pepper
  1. Place the celeriac on your work surface with the cut root end down. If it doesn't feel stable slice a bit more off the bottom to give you a nice firm base. Slice the root into 1/2 inch thick slices, then dice 1/2 inch cubes. A mandoline makes quick work of this.
  2. Heat the olive oil in a heavy bottomed stock pot or dutch oven over medium-high heat. Once the oil starts to shimmer add the celeriac, thyme and garlic. Season with salt and pepper and stir for 5 minutes. 
  3. Reduce the heat down to a simmer and add the stock. Lid the pot and cook for an additional 25 minutes, or until tender.
  4. Mash the celeriac using a potato masher or wooden spoon. A potato ricer can be used but it will need to be cleaned out between presses. Leaving some cubes in the mix helps give a more diverse texture. If you desire a silky mash you can process it in a food processor, just a add a bit of dairy or other liquid. 
  5. Enjoy, pairs especially well with grilled and roasted meats.
 
 

Salad of Roasted Red Kuri Squash, Kale and Hazelnuts

Salad of Roasted Red Kuri Squash, Kale and Hazelnuts

  • 1 red kuri squash, halved and seeded
  • 1 bunch kale, washed, stems removed and torn into bite sized pieces
  • 1/3 cup hazelnuts
  • 1/3 cup dried cranberries
  • 1/3 cup tahini
  • 1/3 cup white miso
  • 2 garlic cloves, crushed
  • 1 shallot, minced
  • 1 lemon, juiced
  • 4 tablespoons coconut oil
  • salt and freshly black pepper
  1. Preheat your oven to 350 degrees.
  2. Cut squash into half moons and, in a work bowl, toss lightly with 3 tablespoons of the coconut oil and season with salt. Roast on the center rack for 25-30 minutes, or until tender.
  3. Make the dressing: n a small bowl, whisk together the tahini, miso, garlic, shallot, and the lemon juice. 
  4. Roughly chop the hazelnuts and place in a frying pan over medium heat. Cook until nuts are lightly browned and fragrant, being sure to stir or shake the pan frequently. Remove from the pan and set aside.
  5. Lightly coat frying pan with the last tablespoon of coconut oil and fry the kale over medium-low heat until wilted.
  6. In a large bowl or large serving platter pile the cooked kale, roasted squash, cranberries, and hazelnuts. Drizzle with the dressing and season once again with salt and pepper.
  7. Enjoy!
 
 

Parsnip Oven Fries with Balsamic Yogurt Dip

Parsnip Oven Fries with Balsamic Yogurt Dip

For the Oven-Fries

  • 3 parsnips
  • 1 tablespoon fresh rosemary, chopped plus 5 whole sprigs of rosemary
  • 1 clove garlic, finely minced
  • 3 tablespoons olive oil
  • 1/2 teaspoon ground cumin
  • osher salt, freshly ground pepper

For the Yogurt Dip

  • 1/2 cup balsamic vinegar
  • 3 tablespoons light brown sugar
  • 1/2 cup plain 
  1. Preheat oven to 450°F.
  2. Peel the parsnips and chop them into 3" lengths. Cut each piece in half, lengthwise. Lay the pieces cut side down so that is stable on your cutting board. Cut them into fries by slicing toward the core in half inch wide pieces. For best results try and make all the fries roughly the same size so that cook evenly.
  3. Place the fries, chopped rosemary, garlic, and oil in a large work bowl. Season with salt and pepper. Toss to coat.
  4. Arrange the fries in a single layer on a rimmed baking sheet and place the whole sprigs of rosemary on top, evenly distributed.
  5. Bake for 10 minutes, then turn the parsnips and roast for another 10 minutes or until the parsnips are tender and browned in spots.
  6. While the parsnips are baking, combine the balsamic vinegar and brown sugar in a small, heavy saucepan and heat over medium-high heat, stirring constantly until sugar dissolves. Allow the mixture to come to a rapid boil and cook for 3 to 5 minutes, or until it has reduced in volume by about half. You may need to reduce the heat to prevent a boil over.
  7. Immediately transfer the reduction to work bowl to prevent it from sticking to the saucepan as it cools. Soaking the saucepan at this point in soapy water will make cleanup much easier.
  8. When they have finished baking, remove the fries from the oven and discard the rosemary sprigs. Season with the cumin, as well as additional salt and pepper to taste. 
  9. After the balsamic sugar mixture has cooled mix 2 tablespoons with the yogurt. Stir until mixture is smooth. Add more to of the reduction to achieve the flavor and sweetness you desire. Serve with the fries.
 
 

Glazed Delicata Squash

Glazed Delicata Squash

2 Delicata squash
2 medium red onions
5 cloves garlic, smashed
4 fresh thyme sprigs
1/2 teaspoon red pepper flake
3 tablespoons olive oil
2 tablespoons maple syrup
Salt and freshly ground black pepper

  1. Arrange your oven racks in both the upper and lower positions and preheat to 425°F degrees.
  2. Wash the squash, the cut them half lengthwise. Remove the seeds with a spoon and cut into 1/3-inch thick slices. 
  3. Remove the stem and root end of the red onions and cut in half lengthwise, then cut into 1/2-inch rings
  4. Place the squash, red onion, garlic, thyme, and red pepper flake in a large work bowl. Drizzle with the olive oil and maple syrup, season generously with salt and pepper, and toss to coat.
  5. Spread the vegetables evenly onto two rimmed baking sheets. Place in the oven, one sheet pan on the top rack and one on the bottom. Bake for 15 minutes then shake the pans to toss and switch positions; top pan is replaced on the bottom and vice versa. Bake for another 10-15 minutes.   
  6. Remove from the oven, season again with more salt and pepper, to taste. Enjoy.
 
 

Brown Butter Roasted Acorn Squash with Crispy Sage

Brown Butter Roasted Acorn Squash with Crispy Sage

  • 1 acorn squash
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter
  • 12 Fresh Sage Leaves
  • Salt and freshly ground pepper
  1. Preheat the oven to 400 degrees with the oven rack placed in the middle position.
  2. Cut the squash in half through the stem and core. Scoop out the seeds using a spoon to scrape the stringy bits from the inside of the squash. Turn the squash cut-side-down and slice into 3/4 inch thick pieces.
  3. Place the squash slices in a bowl and toss with the olive oil and a pinch of salt.
  4. Arrange the slices in a single layer on a rimmed baking sheet or roasting pan and roast for 25-30 minutes, until golden brown and fork tender.
  5. In the meantime add the butter into a pan over medium low heat. Slowly melt and brown the butter until it reaches a deep golden color. Watch carefully and stir often to keep it from scorching.
  6. Roughly chop the sage leaves and add them to the butter and cook until crispy, about 2 minutes.
  7. Arrange the roasted squash slices onto a plate or platter. Drizzle with the brown butter and crispy sage.
  8. Season to taste with salt and pepper.
 
 

Soup of Canellinni Beans, Fennel, and Mustard Greens

Soup of Canellinni Beans, Fennel, and Mustard Greens

  • 1 white onion, thinly sliced
  • 1 fennel bulb, thinly sliced
  • 3 cloves garlic, minced 
  • 1/2 bunch mustard greens, torn into bite sized pieces
  • 15-ounce can of canellinni beans, drained
  • 4 cups low-sodium chicken stock
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
  • 4 tablespoons parmesan cheese, grated and divided
  • 1/2 a lemon, cut into wedges
  1. In a large heavy stock or soup pot heat the olive oil over medium-high heat. Add the onion and fennel and cook until the fennel is softened, about 7–8 minutes.
  2. Add garlic and mustard greens and season with salt and pepper. Cook, stirring often, until greens are wilted, about 5 minutes.
  3. Add the beans and chicken stock and bring to a boil. Reduce heat and simmer gently, being careful not to mash the beans, for 10 minutes.
  4. Add half of the parmesan cheese and season with salt and pepper to taste.
  5. Divide among bowls, top with a pinch of parmesan. Serve with lemon wedges.
 
 

Joi Choi Kimchi

Joi Choi Kimchi

  • 1 head Joi Choi
  • 1-1/2 teaspoon Korean chili pepper flake
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • 1 clove garlic, minced
  • 1/2 teaspoon ginger, finely grated
  • 2 green onions, sliced
  • 1 carrot, julienned
  • 1 red bell pepper, julienned
  • 2 tablespoons salt
  1. Wash the Joi Choi and remove the stems. Cut the leaves into 4″ lengths. 
  2. In a large bowl, dissolve the salt in 4 cups water and soak the Joi Choi leaves for 45 minutes. Rinse and pat dry. 
  3. In a bowl mix together the Korean chile pepper flake, fish sauce, sugar, minced garlic, and grated ginger.
  4. Add the green onion, carrot, and red bell pepper to the chili paste and mix well. add the Joi Choi and mix again.
  5. Pack the mixture into an airtight container and leave out at room temperature for a day. Can be eaten right away or refrigerated for another day or two before serving. Kimchi is great on its own, as a side, in asian soups or as the secret weapon in your grilled cheese sandwich.
 
 

Braised Leeks

Braised Leeks

  • 2 leeks
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup dry white wine
  • 1/2 cup chicken stock 
  • 1/3 cup Parmesan, grated  
  • Salt and freshly ground pepper
  1. Trim the bulb end and dark green leaves from the leeks and remove the thick outer layers and discard. Cut each leek in half lengthwise. 
  2. Submerge the leeks in a large bowl of cold water for 10 minutes then run under a cold faucet to remove any sand and grit that may be stuck in between the layers. 
  3. Heat the oil over medium heat in a wide skillet that will accommodate all of the leeks in single layer. Place the leeks in the pan, cut side down, and cook, shaking the pan and moving them around with tongs, until they are lightly browned, about 3 to 4 minutes.
  4. Using tongs, carefully turn the leeks over and cook on the other side until they are lightly browned, or about another 3 to 4 minutes. Season with salt and pepper.
  5. Turn the leeks back over so that the cut side is down. Peel off the outer layers if they are papery, as they will not soften when the leeks are braised. Pour in the wine and stir to deglaze the bottom of the pan, then add the chicken stock, then add enough water to come just to the top of the leeks.
  6. Bring to a boil then reduce the heat and simmer uncovered for 20 to 25 minutes, until the leeks are very tender. The majority of the braising liquid should have cooked off by this time.
  7. Preheat the broiler and oil a baking dish large enough to hold the leeks if your skillet is not oven safe.
  8. If your skillet is not oven safe transfer the leeks to the oiled baking dish using tongs with flat, cut side up. If your skillet is oven safe skip to step 9.
  9. Pour off any remaining liquid in the pan and sprinkle the leeks with grated parmesan.
  10. Place on the middle rack under the hot broiler until the cheese has melted and is beginning to brown. Remove from the oven, serve and enjoy.
 
 

Grilled Summer Squash and Fingerling Potato Salad

Grilled Summer Squash and Fingerling Potato Salad

  • 3 tablespoons fresh lemon juice
  • 2 tablespoons minced shallot
  • 3 tablespoon chopped fresh basil
  • 1 teaspoon lemon zest
  • 1/4 cup plus 3 tablespoons extra-virgin olive oil
  • 1/2 pound small fingerling potatoes, unpeeled, halved lengthwise
  • 1 pound summer squash, cut on the bias into 1/3 inch thick slices
  • 1 large red bell pepper, sliced into 1 inch thick strips

Make the dressing:

  1. In a small bowl whisk together the lemon juice, shallot, 1 tablespoon of the basil and the lemon zest.
  2. While whisking continuously, pour in 1/4 cup olive oil.
  3. Season the vinaigrette with salt and pepper and set aside.

Make the Salad:

  1. Heat your grill to high. 
  2. Place potatoes in large saucepan and add enough cold water to cover. Salt the water heavily (it should taste like sea water) and bring to a boil. Boil just until almost tender, about 4 minutes.
  3. Drain the potatoes and transfer them to a work bowl. Add 1 teaspoon basil and 1-1/2 tablespoons oil. Toss with salt and pepper.
  4. Combine squash and bell pepper in large bowl; add remaining 1 teaspoon basil and 1-1/2 tablespoons oil. Sprinkle with salt and pepper; toss to coat.
  5. Toss potatoes in a grill basket or, using tongs, carefully arrange them in a single layer on your grill.
  6. Grill until tender, about 10 minutes (5 minutes per side if cooking directly on the grill. If using a basket give it a good shake every minute.) 
  7. Transfer the potatoes to a large bowl and set aside.
  8. Repeat with the squash and bell peppers. (If cooking directly on the grill turn them a few times with tongs, being careful not to tear the squash.) 
  9. Transfer squash to the bowl with potatoes and the bell peppers to a cutting board. Cut the bell pepper strips into 1-inch bite sized pieces and add to the vegetable bowl.
  10. Drizzle with the vinaigrette and toss. Season with salt and pepper.
  11. Serve warm or at room temperature.
 
 

Chervil Butter with Carrots

Chervil Butter with Carrots

  • 1 stick unsalted butter, warmed to room temperature
  • 1/4 teaspoon sea salt
  • 3 tablespoons chervil, minced
  • 3 carrots
  • Chervil sprigs to garnish
  1. Make the chervil butter: stir together in a small bowl the butter, salt and minced chervil until well mixed. 
  2. Using a knife, remove the stem end of each carrot, then cut them into 1/4 inch thick slices on the bias.
  3. Arrange the carrot slices on a platter or plate. 
  4. Spoon the chervil butter into a pastry bag fitted with a small star tip and pipe a small rosette of chervil butter in the center of each carrot slice. Alternatively, just use a spoon and dollop a small amount on each carrot slice.
  5. Garnish the platter with chervil sprigs and chill for at least 20 minutes before serving to firm up butter.
 
 

Sticky honeyed carrots with thyme

Sticky honeyed carrots with thyme

  • 1 bunch carrots, unpeeled, larger ones cut in half
  • 2 tablespoons butter
  • 2 tablespoons honey
  • a few sprigs of thyme
  • 1 cup water
  1. Heat the butter in a deep frying pan or large saute pan over medium heat.
  2. Add the carrots, thyme and honey and cook for 5 mins, until the mixture starts to brown.
  3. Pour in 1 cup water and bring to a boil. Cook until the liquid has reduced to a glaze and the carrots are tender.
  4. Turn the heat down to low and continue to cook the carrots slowly, stirring, until the glaze thickens and carrots are sticky with goodness.

 

 
 

Summer Squash, Goat Cheese and Walnut Pizza

Summer Squash, Goat Cheese and Walnut Pizza

  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 1 garlic clove, minced
  • 6 ounces pizza dough (we like Pastaworks store bought dough, but you could try to replicate Apizza Scholls awesome dough recipe)
  • 1/2 small onion, thinly sliced
  • 1/4 cup fresh mozzarella, shredded
  • 1 teaspoon chopped parsley
  • 1/4 pound summer squash, thinly sliced on a mandoline
  • 2 ounces fresh goat cheese, crumbled
  • 2 tablespoons chopped toasted walnuts
  • Pinch of crushed red pepper
  • All-purpose flour, for dusting
  • Salt and freshly ground black pepper
  1. Preheat the oven, with a pizza stone set on the middle rack, to 500°.
  2. In a small bowl combine the olive oil with the minced garlic and let stand.
  3. On a lightly floured work surface roll out the dough to form a 12-inch round, that is about a 1/4 inch thick. Transfer the round to a lightly floured pizza peel (Pizza peels make this so much easier but any flat, light and heat resistant board, like a thin wooden cutting board, will work with some coaxing with a spatula).
  4. Leaving a 1/2-inch border of dough, brush the round with the prepared garlic oil and sprinkle with crushed red pepper, salt and black pepper.
  5. Scatter the onion slices over the round and top with the mozzarella and parsley.
  6. Arrange the squash slices on top in a single layer, overlapping them slightly.
  7. Dot with the crumbled goat cheese.
  8. Slide the pizza onto the hot stone and bake for about 5 minutes, until the bottom is crisp and the squash is slightly browned.
  9. Carefully remove from the oven and transfer the pizza to a work surface.
  10. Sprinkle with the walnuts and drizzle with olive oil.
  11. Slice, serve and enjoy!
 
 

Pickled Padron Peppers

Pickled Padron Peppers

  • 1/2 teaspoon vegetable oil
  • 1-2 dozen fresh padron peppers
  • 3 cups white vinegar
  • 1/2 cup sugar
  • 4 cloves garlic, peeled, sliced in half
  • 1 teaspoon black peppercorns
  • 1 teaspoon salt
  • 1 pinch red pepper flake
  • 1 pinch cilantro leaves, minced
  1. Heat the oil in a skillet set over medium-high heat.
  2. Place peppers in the skillet and cook, tossing to coat, until peppers are shiny and start to blister, about 5 minutes. Remove from heat.
  3. Cool enough to handle, toss with the cilantro leaves, and transfer whole hot peppers to 1 quart mason jar and press down.
  4. Make the brine. Combine the vinegar, sugar, garlic, peppercorns, salt and pepper flakes in a small saucepan over medium-high heat.
  5. Bring all the way to a boil then remove from heat.
  6. Carefully pour the hot brine over the peppers in mason jar (a funnel makes this easier and safer). Leave 1/2-inch head space between the top of the liquid and the bottom of the jar lid and make sure all peppers are completely submerged.
  7. Screw on 2-piece top and leave on the counter overnight. As the brine cools a vaccuum will form in the jar sealing it for long term storage.
 
 

Corn Dumplings with Braised Greens

Corn Dumplings with Turnips & Mustard Greens

For the greens:

  • 1 ½ pounds cured pork shoulder
  • 6 cups water
  • 1 teaspoon pepper
  • 1 bunch mustard greens, well rinsed
  • 1 small onion, peeled and thinly sliced
  • ¼ cup apple cider vinegar

For the dumplings:

  • 1 cup milk
  • 2 teaspoons apple cider vinegar
  • 2 cups cornmeal
  • 1 teaspoon salt
  • 2 teaspoons baking powder

 

  1. Cover the pork with 6 cups water in a large saucepan or stockpot and bring to a boil.
  2. Reduce heat and simmer, gently, until the liquid reduces to about 1 quart. This should take about 2 hours. 
  3. Meanwhile, while the pork simmers, make the dumplings: Combine the milk and vinegar in a small bowl. Set aside for at least 5 minutes
  4. Combine the cornmeal, salt and baking powder in a second bowl.
  5. Mix together the wet and dry and whisk until smooth. Set aside for 45 minutes.
  6. After 2 hours remove pork and discard. (alternatively, the meat can be used sauced and shredded for sandwiches or in a terrine but the quality will suffer. Some folks also serve it to their dogs as a treat). Season broth with pepper to taste.
  7. Raise the heat to medium and add the greens. Cook until tender, stirring frequently, about 15 minutes.
  8. Transfer the greens to a bowl using a slotted spoon and reserve the broth for the dumplings. Add the onion and vinegar to the greens, toss to combine. 
  9. Reheat the broth to a simmer.
  10. Carefully drop 12 large tablespoons of the batter into the simmering broth and cover. Reduce the heat to medium-low and cook until the dumplings are light and fluffy, about 15 minutes.
  11. Remove the finished dumplings with a slotted spoon. Serve with the mustard greens.
 
 

Pickled Vibrant Sandwich Slaw

Pickled Vibrant Sandwich Slaw

For the pickling brine:

  • 1 cup distilled white vinegar
  • 4 tablespoons sugar
  • 2 tablespoons Kosher salt
  • 2 tablespoons yellow mustard seeds
  • 1 cup cold water

For the pickles:

  • 5 cups of slivered or julienned mixed firm vegetables. use different colors for a more visually stunning final product. We recommend using a mix of carrot, radish, yellow and orange bell pepper, beet, fennel, and cucumber
  • Optional: a few slices of jalapeño or other hot pepper

Other equipment:

 

  1. In a non-reactive pot over medium heat, combine the vinegar, sugar, salt and mustard seeds and bring to a simmer. Stir only until sugar and salt dissolve.Turn off heat.
  2. Add the water and allow the mixture to cool to lukewarm temperature.
  3. Divide vegetables between jars layering them in to make a rainbow of colors.
  4. If using, set the funnel over one of the jars and pour the brine over the vegetables. Repeat with remaining jars.
  5. Refrigerate until ready to eat. The pickling process will start immediately. You will taste the difference within an hour but the real magic happens after a day or more.

Enjoy as a amazingly tasty and colorful addition to sandwiches or as a side to grilled foods. Try it in a grilled cheese sandwich the next time we have a rainy fall evening, you won't be disappointed.

Note: These are refrigerator pickles, no need to can. They should last for a month or more without any change in taste or appearance. Ensure that your vegetables are completely submerged in the brine to prevent premature spoilage.

Stir-fried asian greens in garlic and chiles

Stir-fried asian greens in garlic and chiles

  • 1 bunch Red Choi or other Asian green
  • 4 cloves garlic, roughly chopped
  • 2 fresh chiles (to your taste and heat preference; Cayenne for hot or Jimmy Nardello for a more mild flavor... removing the seeds will reduce the heat as well), stemmed and sliced on the bias. 
  • 3 tablespoons peanut oil
  • 1/4 teaspoon salt
  1. Inspect the greens for any wilt and then wash in a sink or bowl full of the coldest water possible. Repeat the washing several times making sure the water is very cold.
  2. Slice the greens into pieces slightly larger than bite size. Slice the ribs and stems into 1" pieces. Split any large or wide stems in half. 
  3. Heat the peanut oil in a wok or heavy bottomed dutch oven until heated through and shimmering. Add the garlic, chiles and salt and cook for about 1 minute. The garlic should be fragrant but make sure it doesn't start to turn brown.
  4. Add the greens and increase the heat slightly. Stir fry for 4 minutes or until the leaves just begin to go limp but the stems are still crunchy.
  5. Using tongs turn the greens out onto a plater or plate in a single layer. Avoid piling them into a bowl as the cooking may continue. Serve immediately.
 
 

Lovage, Caramelized-Onion and Potato Frittata

Lovage, Caramelized-Onion and Potato Frittata

adapted from the Wall Street Journal

  • 1/2 pound potatoes
  • 3 large yellow onions, thinly sliced
  • 1 walla walla onions, thinly sliced
  • 2 cloves garlic, smashed
  • 1 tablespoon lovage leaves, chopped, plus additional for garnish
  • 8 large eggs, set out to warm to room temperature
  • 5 tablespoons olive oil
  • 4 tablespoons butter
  • Salt and freshly ground black pepper
  1. Preheat oven to 400 degrees.
  2. Rub potatoes with 1 tablespoon oil. Place on a baking sheet and roast 30 minutes. When potatoes are cool enough to handle, slice thinly crosswise. Set aside.
  3. Meanwhile, in a 9-inch nonstick skillet, heat 2 tablespoons each oil and butter over medium heat. Add 1 clove garlic and cook until beginning to brown, about 2 minutes.
  4. Add onions and salt and pepper to taste. Sauté, stirring often, until darkly caramelized, 10-15 minutes. Use a slotted spoon to remove garlic and discard. Turn out the onion mixture from pan into a bowl and set aside.
  5. Preheat broiler to high.
  6. In a large bowl, whisk eggs. Stir in potatoes, onions and chopped lovage, and season with salt and pepper to taste.
  7. Rinse and dry skillet.
  8. Place skillet over medium heat and add remaining butter and oil. When butter begins to foam, reduce heat to lowest possible setting. Add egg mixture and cook until set and only top surface of frittata is runny, 10-15 minutes.
  9. Set skillet under broiler until top is just set and only lightly browned, 30-60 seconds. Loosen edges of frittata with a spatula and slide onto a platter.
  10. Sprinkle with chopped lovage. Serve warm or at room temperature.
 
 

Broccoli and Radish Slaw

Broccoli and Radish Slaw

  • 1  head broccoli
  • 1 cup radish, thinly sliced
  • 1 medium shallot, minced
  • 1/4 cup Greek yogurt
  • 3 tablespoons mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground chipotle powder
  • Salt and pepper, to taste
  1. Trim away and discard all but about 2 inches of the broccoli stalk.
  2. Separate the heads from the stalks. Thinly slice the stalks and broccoli heads into 1/4-inch thick slices then roughly chop.
  3. Whisk together the yogurt, mayonnaise, apple cider vinegar, and spices. Taste and adjust seasoning. 
  4. Combine the broccoli, radish and shallot and toss to coat.
  5. Serve immediately.