Ambrosiac musings of a food maniac

When I was a young boy, my mother introduced me to the wonderful combination of ripe avocado and baby radish. She's always described the taste as having a nutty characteristic, which is one of the only culinarily-sophisticated expressions I heard from her as a child. My mom was, and still is, more of a practical kind of cook.

Years later, it suddenly occured to me that if the two worked together so beautifully on a loaf of bread, they should work even better in the warm embraces of a good salad.