Radishes w/ Sour Cream Dressing and Nigella Seeds

**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

www.goodiegoodiegluten-free.blogspot.com/