This radish salad is delicious and healthy and will surely brighten a winter day! Radishes are in the root vegetable family, brightly colored with crunchy flesh and a subtle peppery taste. They come in varying shapes and sizes, an assortment of beautiful colors and can be eaten raw, pickled or cooked. The best way to get super thin uniform slices is with a mandolin, a very sharp flat slicing tool. If you use a mandolin please use the safety guard provided, a cut-resistant glove or a kitchen towel between your hand and the radish. A sharp knife will work if you don’t own a mandolin. I added thinly sliced cucumbers, delicate microgreens and dressed the salad with a champagne mustard vinaigrette, balancing the boldness of the radishes.
Ingredients
- 1 pound assorted winter radishes thinly sliced into 1/8 inch slices
- 3 mini cucumbers thinly sliced into 1/8 inch slices
- 1/4 cup extra-virgin olive oil
- 2-3 tablespoons champagne vinegar or sherry vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- Kosher or sea salt, to taste
- Freshly ground black pepper, to taste
- 1 cup microgreens I love arugula microgreens
- Pinch of sea salt
Servings: servings
Instructions
- Wash the radishes and then trim the root end from each. Leave the other end intact so that you can grasp it while you slice the radishes. Slice the radishes into ⅛” slices using a mandoline vegetable slicer. Transfer the radish slices to a sheet tray or large plate lined with paper towel to absorb some of the moisture. Thinly slice the cucumbers into ⅛” slices. Place both the radishes and cucumbers into a large bowl.
- In a small bowl, whisk together the olive oil, vinegar, mustard, honey, salt and pepper. Toss the sliced radishes and cucumbers with a few tablespoons of the dressing or to taste. Sprinkle the microgreens over the salad, add a pinch of sea salt and serve.