Radishes are one of the first vegetables to signal the shift toward spring. While peak season in New England arrives in early spring, their crisp brightness offers a welcome contrast to winter’s heartier fare. Naturally hydrating and rich in vitamin C, radishes bring freshness and balance with very little effort.
Thinly sliced and dressed with a lemon vinaigrette, the radishes soften just slightly while keeping their snap. The acidity sharpens their natural peppery bite, while a drizzle of olive oil rounds the flavors. Fresh herbs or microgreens add lift and color. The result is a bright, composed salad built on contrast, texture and freshness. Serve alongside roasted meats or grains, or enjoy it on its own as a vibrant lunch as the season begins to turn.
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
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.
