I adapted this from a recipe I found in an old Better Homes & Gardens mag a few years ago. This salad is a perfect foil for cooling off some of that chile "heat"---or you can make this the "heat" and add more jalapenos---your choice!
Serves: 6

8 radishes -- thinly sliced
2 medium seedless cucumbers -- sliced in ribbons
1 jalapeno chile, seeded -- sliced in rings
2 tablespoons chopped fresh basil
1 teaspoon sugar
1/2 teaspoon kosher salt
2 tablespoons olive oil
2 tablespoons white wine vinegar
Lettuce leaves

In a bowl combine radish slices, cucumber ribbons, jalapeno chile(s), basil, sugar and salt. Toss to distribute the seasonings. Drizzle with olive oil and white wine vinegar, using only enough to toss the ingredients gently again to coat them. Cover and chill until ready to serve. Serve on lettuce leaves.

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Copyright 2006 Carol Stevens, Shaboom's Kitchen, All Rights Reserved