Tomato and Radish Pod Salad [Watch Video]
About 1/4 cup plus two tablespoons olive oil
About 3 tablespoons bulbils
(Garlic bulbils are the small bulbs that develop in
the garlic plant if you leave it on the plant.)
3 tablespoons cider vinegar
About 1 pound heirloom tomatoes, such as Galapagos
1 handful radish pods, sliced lengthwise
Salt and pepper, to taste
In a small skillet, heat the two tablespoons of olive oil over medium heat. Add the bulbils and sauté until lightly golden brown. Remove the bulbils from the oil and place in a small mixing bowl. To them, add the remaining oil and the cider vinegar.
Slice the tomatoes in halves or quarters depending on the variety you are using and arrange them on a serving plate. Scatter the sliced radish pods over the top of the tomatoes and season to taste with salt and pepper. Pour the oil, vinegar and bulbil mixture over the top and serve.