Radish Vinaigrette Food

SPRING VEGETABLE SALAD WITH HORSERADISH AND LEMON VINAIGRETTE

Steps:

• For the dressing, combine the white wine vinegar, horseradish and lemon extract in a mixing bowl and stir to combine. Whisk in the olive oil and season to taste with salt.
• Bring a large pot of water to the boil. Set up a bowl of ice water next to the stove and set a colander inside the ice water (so no ice is inside the colander). Stir a little salt into the water.
• Add the vegetables in separate groups to the boiling water and cook each batch until just tender, about a minute; each vegetable should still have a little snap. Leave all the vegetables to cool and mix in the ice water after cooking.
• Drain the vegetables well and pat dry. Add the cooked vegetables, radishes and cucumber to the bowl with the dressing and toss well to combine. Season to taste with salt. Transfer to a platter and garnish with the dill and mint or pea tendrils.

HORSERADISH VINAIGRETTE

Steps:

• In a small bowl, whisk together the balsamic vinegar, mustard, olive oil and black pepper. The dressing should come out a little creamy but not too thick.

LETTUCE RADISH SALAD WITH LEMON VINAIGRETTE

Steps:

• In a small bowl, combine and stir together 3 tbsp extra virgin olive oil, 1 tbsp freshly squeezed lemon juice, 1/2 tsp salt and 1/8 tsp ground black pepper. Set aside.
• Rinse and paper towel pat dry all vegetables.
• In a medium salad bowl, combine 4 small thinly sliced cucumbers, 1 bunch thinly sliced radishes and 1/2 cup finely chopped fresh chives. (Using Benriner Mandoline makes it extra easy).
• Chop 1 large romaine lettuce into bite-sized pieces and add it to the salad.
• Drizzle with lemon vinaigrette and toss gently until salad is evenly coated. You can also drizzle without tossing the salad and serve.

HORSERADISH VINAIGRETTE

Steps:

• Purée 1/4 cup vinegar, 2 tablespoons horseradish, and garlic in a food processor.
• With motor running, gradually add oil in a slow, steady stream through the feed tube; process until well combined, then add heavy cream.
• Season dressing with salt, pepper, and more vinegar and horseradish, if desired.
• Store chilled in an airtight jar.
• Can be made 3 days ahead.

RADISH-OLIVE SALAD WITH MUSTARD VINAIGRETTE

Steps:

• Combine radishes, olives and scallions in a small bowl.
• Whisk oil, vinegar, mustard, salt and pepper together.
• Pour over radish mixture and toss to coat.
• Cover and refrigerate.
• To serve, place one or two Boston Lettuce leaves on each plate and divide salad evenly among plates.

RADISH VINAIGRETTE

Steps:

• Juice the radishes until you have 2 tablespoons of radish juice.
• In a bowl, combine the radish juice with the Champagne vinegar, olive oil, Dijon mustard, minced fresh thyme, and honey. Whisk the ingredients together and season with salt and pepper, to taste.