Salting the radishes keeps them crunchy, and keeps the yogurt dip from turning pink.
Recipe information
Yield
4 servings
Ingredients
8
1
1
1
1
3
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Preparation
Step 1
Toss radishes in a small bowl with a couple pinches of salt. Let sit until salt begins to draw out water from radishes, about 5 minutes.
Step 2
Meanwhile, toast pine nuts in a medium skillet over medium-high heat, tossing often, until golden brown, about 2 minutes. Transfer to a small bowl and let cool.
Step 3
Massage radishes to release liquid, gently at first, then more vigorously as they start to expel water. Squeeze out excess liquid, then finely chop radishes (you should have about 1 cup).
Step 4
Mix radishes, yogurt, lemon juice, 2 Tbsp. oil, and 1/2 tsp. lemon zest in a medium bowl; season with salt and pepper.
Step 5
Divide yogurt among bowls, top with pine nuts and more lemon zest and drizzle with remaining 1 Tbsp. oil. Serve with cucumber spears for dipping.
Do Ahead
Step 6
Yogurt can be made 3 days ahead; cover and chill. Top with pine nuts and lemon zest just before serving.