Radishes, nuts a tangy toss

Seasonal radishes, such as the multicolored Easter egg variety, are wonderfully sweet and more tender than the more common red radishes sold year-round at the grocer. But any variety will shine in this salad.

Sweet radish and peanut salad

2bunches small radishes, trimmed and cut into thin wedges

1cup salted, roasted mixed nuts, coarsely chopped

1/2cup finely chopped fresh cilantro

1tablespoon peanut or vegetable oil

1/2teaspoon ground cumin

1/2teaspoon mustard seeds

1/4teaspoon turmeric

Pinch chili powder

1teaspoon finely grated fresh ginger

1tablespoon sugar

2tablespoons lemon juice

4cups coarsely chopped romaine lettuce

In a medium bowl, combine the radishes, nuts and cilantro. Toss to combine and set aside.

Heat the oil in a small saucepan over a medium heat. Add the cumin, mustard seeds, turmeric and chili powder. Cook, stirring frequently, 3 minutes.

Add the ginger and sugar and cook another minute. Remove the pan from the heat and stir in lemon juice. Set aside to cool. Drizzle the dressing over the radishes and toss well.

Divide the lettuce between 4 serving plates, then top each with a quarter of the radish mixture.

Makes 4 servings.