Here’s an ode to strawberries: Why have I seen you more often than not so tarted up—doused in granular glitter, softened to sweet paste, or masquerading as a flavor to something which you are not? This, my red friend, is ridicule. You’re too good for that; you have nothing to hide.
It didn’t take very much imagination to make this dish; I was admiring the bright, red berries just arrived in their teal cardboard cartons when I spied bunches of similar round objects sitting nearby at the Greenmarket. Craving something crunchy to off-set the strawberries’ sweet softness and juice, I had already picked up a bag of granola — and some yogurt, too. But radishes, in a fresh, crisp salad to surround them instead? I thought, hey, why not?