**found in Food And Wine Magazine September 2011 issue
Total: 15min-4 servings
1 1/2 tsp. nigella seeds
1 1/2 tsp yellow mustard seeds
1/2 cup gf sour cream
2 tsp of cider vinegar (recipe calls for sherry)
1/2 tsp ground cumin
Salt and freshly ground pepper
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.
Variation: To turn this into radish slaw, cut the radishes into matchsticks (we like using a julienne peeler or a madoline to do this) and toss with the sour cream dressing and the toasted nigella and mustard seeds.
**Nigella seeds can be bought at a Middle-Eastern Market, Asian Market or Indian Market.
Enjoy!! xoxo Julie