Looking for something fresh, tangy and satisfying on these hot as you know what days of summer? Try out this cucumber and radish salad with goat milk yogurt. It’s pleasingly different.
I hadn’t heard of goat milk yogurt until Friday night when I was perusing the August 2013 Food & Wine, and a recipe from Tom Collicio called out for using it. I thought to myself where the heck would I ever get that ingredient? But then miraculously I found myself the next morning at the New Canaan Farmer’s Market and happened upon the Butterfield Farm Company. They are all about the goat!!
I picked up some amazing goat cheese, the consistency of a manchego, but even tastier. Unfortunately, I have forgotten the name, but I will be back.
I then half jokingly asked, you don’t happen to have goat milk yogurt, do you? And they did! I sampled some honey lavender flavored varietal. It was beyond delicious. You could use it like cream cheese in any application. I will be back for that too.
Ultimately, I opted for the plain goat milk yogurt version. Inspired by Collicio’s recipe, but deviating substantially from his recipe, I concocted the below salad of cucumbers, celery, radish and green onion. I then created a goat milk yogurt dressing combining the goat milk with some white wine vinegar, dill, and parsley. Next time around I would add chives (there was a run on them in our town on Saturday) and just one small clove of minced garlic. The recipe below reflects these tweaks.
My husband could be found at the end of the table at brunch helping himself to second and then thirds so I know I pleased at least one diner. I served this with a trio of salads, a mushroom, spinach and tomato frittata and grilled chicken drumsticks.
Having thought more about it, this dish would be perfect served with grilled lamb chops or even grilled chicken thighs or drumsticks with a marinade that has some real kick to it or some Indian spices. The tangy goat milk yogurt is slightly milder than goat cheese and offsets those flavors nicely.
- 2 large cucumbers, peeled, deseeded, sliced in half lengthwise, then chopped in ¼ inch pieces
- 1 bunch of radishes, chopped
- 8 stalks of celery, finely chopped
- 4 green onions, finely chopped
- ½ cup goat milk yogurt
- 2 tbsp white wine vinegar
- 1 small garlic clove, minced
- 1 tbsp chives
- 2 tbsp fresh dill
- 1 tbsp fresh parsley
- Sea Salt and Ground pepper to taste
- Chop the vegetables and place in a salad bowl.
- Mix together the goat yogurt, whisking in the white wine to give it a slightly smoother consistency, add in the garlic, chives, dill and parsley and mix well. Let sit for one hour.
- Toss the salad shortly before serving.