Spring Radish Salad Food

SPRING RADISH SALAD

Spring Radish Salad image

Provided by Geoffrey Zakarian

Time 30m

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 cups grapefruit juice
2 tablespoons chardonnay vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
1 teaspoon soy sauce
Kosher salt and freshly ground black pepper
1/2 cup olive oil
2 cup mixed thinly shaved radishes, such as red, icicle, Easter egg, watermelon, black, purple ninja, etc.
2 cups watercress
1 bulb fennel, thinly shaved
2 avocados, cut into quarters
1 pink grapefruit, segmented
1 orange, segmented
Kosher salt and freshly ground black pepper
1/4 serrano chile, finely diced

Steps:

For the dressing: In a small pot, bring the grapefruit juice to a simmer over medium-low heat. Reduce the juice to 1/4 cup. Set aside to cool.
In a medium bowl, whisk together the reduced grapefruit juice, vinegar, mustard, honey and soy sauce and season with salt and pepper. Slowly drizzle in the olive oil and whisk until emulsified.
For the salad: Combine the radishes with the watercress and fennel in a medium bowl and toss with a small amount of the dressing. Arrange the avocado, grapefruit and orange on a platter, drizzle with the dressing and season with salt and pepper. Sprinkle on the serrano, then top with the dressed radish mixture and serve.

CRUNCHY RADISH & TOMATO SALAD

Crunchy radish & tomato salad image

Cheap to make and good for you too, this colourful side salad works well with curry

Provided by Roopa Gulati

Categories Dinner, Side dish

Time 20m

Number Of Ingredients 11

Ingredients

350g tomato , chopped
3 red onions , finely chopped
1 cucumber , deseeded and diced
200g red radish , quartered
3 tbsp vegetable oil
1 tsp mustard seed
1 heaped tsp Dijon mustard
juice 2 limes
2 tsp caster sugar
1 red chilli , deseeded and finely chopped
handful mint leaves, shredded

Steps:

To make the dressing, heat the oil in a pan, then throw in the mustard seeds and cook until they start to pop. Tip the seeds into a bowl and allow to cool. Add the rest of the dressing ingredients to the bowl and whisk everything together.
Add the tomatoes, onions, cucumber and radish to the dressing, stir to coat, then allow to stand at room temperature for 10 mins before serving.

Nutrition Facts : Calories 74 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium

SHAVED ASPARAGUS AND RADISH SALAD

Shaved Asparagus and Radish Salad image

An easy salad to put together, this is a celebration of the first asparagus of the season, which is sweet enough to eat raw. Omit the anchovy in the dressing if you wish, but it's there to provide a boost of flavor, not to taste fishy. Any type of radish will work but, for a really vibrant salad, look for the many colorful varieties of daikon radish available at many farmers' markets.

Provided by David Tanis

Categories dinner, lunch, salads and dressings, vegetables, appetizer, side dish

Time 15m

Yield 6 servings

Number Of Ingredients 7

Ingredients

3 tablespoons fruity, flavorful extra-virgin olive oil
Zest of 1 lemon
2 tablespoons lemon juice
4 anchovy fillets, rinsed, blotted and roughly chopped
Salt and pepper
1 pound asparagus, medium-thick spears if possible
1 cup thinly sliced daikon radish or other radish, preferably a mixture of colors (or more to taste)

Steps:

In a small bowl, whisk together olive oil, lemon zest, lemon juice and anchovy. Season the dressing with salt and pepper.
Snap off and discard the tough end of each asparagus spear. Using a sharp knife, slice asparagus lengthwise into ribbons. For skinny asparagus, just halve lengthwise.
Place sliced asparagus in a large salad bowl. Toss with salt and pepper, then add the dressing and toss to coat.
For each serving, place a handful of dressed asparagus on a plate. Surround with slices of colorful radish, and tuck a few more slices among the asparagus ribbons. Sprinkle radishes lightly with salt.

SPRING RADISH SALAD WITH EGG AND GARDEN CRESS

Spring Radish Salad with Egg and Garden Cress image

This is a great spring salad with fresh radishes, hard-boiled eggs, and garden kress combined with a light lemon dressing.

Provided by Lena

Categories Fruits and Vegetables Vegetables Radishes

Time 10m

Yield 2

Number Of Ingredients 8

Ingredients

2 bunches radishes, thinly sliced
¼ cup garden cress, or more to taste
3 tablespoons vegetable oil
1 large lemon, juiced
¼ teaspoon salt, or to taste
⅛ teaspoon freshly ground black pepper, or to taste
1 pinch white sugar
2 large hard boiled eggs, sliced, or to taste

Steps:

Combine radishes and garden cress in a bowl.
Combine oil, lemon juice, salt, pepper, and sugar in a cup. Pour over salad and mix to combine. Garnish with egg slices.

Nutrition Facts : Calories 287.1 calories, Carbohydrate 10.3 g, Cholesterol 212 mg, Fat 26 g, Fiber 4.1 g, Protein 7.7 g, SaturatedFat 4.9 g, Sodium 388.1 mg, Sugar 2.6 g

SAM'S SPRING FATTOUSH SALAD RECIPE

Sam's Spring Fattoush Salad Recipe image

Part of what makes this salad so great is the dynamic textures; the cracker-like baked lavash croutons and the crunchy cucumbers and radishes contrast with the creamy feta and soft herbs.

Provided by Jessica Battilana

Yield 4-6 servings

Number Of Ingredients 12

Ingredients

2 pieces lavash bread
1/4 cup plus 3 tablespoons extra-virgin olive oil
Kosher salt
Aleppo pepper (optional)
1/4 cup lemon juice
1 clove garlic, peeled and minced
5 Persian, Armenian, or Japanese cucumbers, thinly sliced
5 radishes, thinly sliced
3 green onions, thinly sliced
1 cup dill fronds
1 cup mint leaves
1/2 cup feta, preferably sheep's milk

Steps:

Preheat the oven to 350°F. Brush the lavash on both sides with 3 tablespoons of the olive oil. Arrange on a baking sheet and sprinkle with salt and Aleppo pepper, if using. Transfer to the oven and bake until golden and crisp, 8 to 10 minutes. Remove from the oven and let cool.
In a small bowl, whisk together the lemon juice, garlic, and a generous pinch of salt. Whisk in the remaining 1/4 cup olive oil until combined.
In a large salad bowl, combine the cucumbers, radishes, green onions, dill, and mint. Drizzle half of the dressing over it and toss with your hands to coat. Break the lavash into bite-size pieces and add to the bowl along with the feta. Drizzle over the remaining dressing and gently mix with your hands to combine. Season to taste with additional salt and Aleppo pepper and serve immediately.

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