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Charred-Cucumber-and-Radish Salad with Yogurt

Recipe photo courtesy of Jake Stangel

It's worth seeking out edible flowers for this striking summer side dish -- we used borage blossoms, sweet alyssum, and nasturtiums.

Source: Martha Stewart Living, June 2017
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

For the best flavor, cook the cucumbers and radishes directly in the hot embers or coals of a wood-burning fireplace or in a grill with natural hardwood lump charcoal. If you're using a gas grill, char them on the hottest part, preheated to the highest setting and covered. The edible flowers and leaves are available at chefsgarden.com.

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