Tangy Radish Dressing Rosemount Inn Food

CRISP ROMAINE SALAD WITH TANGY VINAIGRETTE

Steps:

• Add the olive oil, vinegar, lemon zest, lemon juice, mustard, shallot, 1/2 teaspoon salt, and 1/2 teaspoon pepper to a glass jar, screw on the lid and shake vigorously to emulsify.
• Add the lettuce, chives and radishes to a large serving bowl. Add about half of the dressing and toss to combine. Add the Parmigiano-Reggiano and toss once again. Season with salt a pepper to taste. Serve extra dressing on the side.

TANGY POTATO SALAD WITH RADISHES

Steps:

• Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Immediately sprinkle with 3 tablespoons vinegar; cool., Place potatoes in a large bowl. Add the eggs, radishes and chives. In a small bowl, combine the buttermilk, mayonnaise, mustard, onion, dill, salt, pepper and remaining vinegar. Pour over potato mixture and gently stir to coat. Refrigerate until chilled.

TANGY RADISH DRESSING (ROSEMOUNT INN)

Steps:

• Wash radishes, dry well and trim.
• In processor, process radishes until finely chopped.
• With motor running, drop garlic thru feed tube. Scrape down sides of work bowl with rubber spatula.
• Add mayonnaise, sour cream, vinegar and water.
• Process until well combined and smooth. Store covered, in fridge for up to 3 days.
• Drizzle over romaine and sliced tomatoes, and top with whole wheat croutons. Also good on: lettuce, spinach leaves and peppery watercress.