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Winter Radishes

Winter Radish Salad with Lemon Vinaigrette

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Servings: 4 servings
Ingredients Method

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

Method
 

  1. 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.
  2. 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.