Just Like Love

By Ilyse Rathet

March 20, 2019


A couple of weeks ago we were enjoying a romantic late brunch in Sonoma at The Girl and the Fig restaurant. A late brunch is a romantic event for us. A moment to sigh, catch our breath, and bask in just being together to converse and share the flavors of a meal and of love. As we sipped a glass of effervescent Rosé Champagne we delighted in a crisp, colorful salad we had ordered – made only of fresh radishes. The salad was full of the red and pink colors usually associated with hearts, love and Valentine’s Day. It inspired us to make our own version at home.


Fortunately, in recent months our markets have offered an array of radish varieties to use in this salad. With so much variety, we get to experience both the humble root vegetable element that is the radish, along with its beautiful variety of colors and shapes. We have enjoyed the radish in all its colorful glory as scarlet globes, rainbow radishes, black radishes, French breakfast radishes, daikon white radishes, and golden Zlata radishes.

Just like love, these little vegetables are:

Varied and colorful

Fresh and awakening to the senses

Simple, yet able to form something beautiful and satisfying

Spicy yet sweet

A “bouquet” of radishes can be as lovely as – and more original than – a bouquet of fresh flowers to present to your loved one. Particularly if that person finds food as romantic and sensual as we do. And colorful radishes sliced and arrayed lovingly on a platter, topped with one of our Organic Balsamic Vinaigrettes is a beautiful start to a romantic meal. Our radish salad is light, flavorful and not so rich as to distract from your special connection with your beloved across the table.

With this simple recipe, Ritrovo wishes  you a “finding” of love and connection, starting at the table.


Spring Radish Salad with Organic Fruit Balsamic Vinaigrette

1 lb. assorted fresh radishes, sliced cross-wise on a mandolin or trimmed and quartered ( smaller radishes)

1/2 cup fresh micro greens or arugula, chopped

Array on a platter and drizzle with one of the dressings below. Then top with the arugula or micro greens.

RITROVO Balsamic Vinaigrette with Organic Raspberry Balsamic Vinegar:

2 Tbsp.  Madonna dell’Oliva Sintonia Extra Virgin Olive Oil

2 Tbsp. Le Ferre Mint Infused Extra Virgin Olive Oil

2 Tbsp. RITROVO SELECTIONS™ Organic Raspberry Balsamic Vinegar

1 Tbsp. Red-Wine flavored Dijon Style mustard

1/4 tsp. Casina Rossa Sweet & Salt

RITROVO Balsamic Vinaigrette with Organic Apple Balsamic Vinegar

1/4 cup Casina Rossa Extra Virgin Olive Oil

2 Tbsp. RITROVO SELECTIONS™ Organic Apple Balsamic Vinegar

1 Tbsp. Dijon Style mustard, preferably one flavored with walnuts or hazelnuts

1/4 tsp. Casina Rossa Fennel & Salt


About Ilyse Rathet