Anatolian Gypsy Salad (Radish Herb Salad)

I was surprised and delighted by the flavors in this herby radish salad. Tarragon, mint, and parsley combine together to make a very herbaceous base to the salad, but the dressing really makes in interesting! Sumac, tomato paste, and pomegranate syrup combine into a very umami rich and flavorsome dressing that plays well with the slightly spicy and watery crunch of the radishes. A little of this salad goes a long way and is great alongside Pide stuffed with greens and herbs.

Anatolian Gypsy Salad

Serves 6 as a side

1 large bunch (230g) red radishes, about 2 cups sliced
½ cup finely chopped fresh mint or tarragon, or a combination of the two
½ cup finely chopped fresh parsley
2 teaspoons sumac
1 large garlic clove, crushed
1 tablespoon tomato paste, diluted with 2 tablespoons cold water
3 tablespoons pomegranate syrup

1. In a small jar or bowl, combine the diluted tomato paste and pomegranate syrup, shake or stir to combine.
2. In a serving bowl, toss together the sliced radishes and herbs. Then add the sumac, and dressing and toss again.
3. Option: add in a handful of crushed ice, this will add increase the crunchiness of the radishes and further dilute the strong dressing flavors.
4. Serve immediately.

Adapted from Essential Turkish Cuisines by Engin Akin