http://www.care2.com/greenliving/radish-salad-with-mustard-vinaigrette-with-video.html
Radish Salad with Mustard Vinaigrette (with Video!)
By Jen Dalton
I was inspired to make this recipe when I discovered some gorgeous radishes at my local farmers market. This simple salad is perfect for a quick summer lunch.
2 bunches of radishes (see note)
½ cup of sliced Spring onions
3-4 hard-boiled eggs
Lemon
Parsley
1 teaspoon of mustard
Salt and pepper
Olive Oil
Note: The proper storage of radishes can really make a difference. Radishes will keep for a while, but you need to wash them, trim off their tops, and then store them in water in the refrigerator.
1. Begin by prepping the dressing. Squeeze the lemon juice into a large measuring cup or bowl. Add the spring onions and mustard. Whisk in olive oil and add salt and pepper to taste.
2. Slice the radishes into rounds (about 1½ cups of sliced radishes to serve 4)
3. Cut the hard boiled eggs into quarters
4. Place the parsley on a serving platter as the base of the salad. Compose the radishes and hard-boiled eggs on top of the parsley. Drizzle the dressing over the salad.
5. Serve with some fresh butter and bread for a fabulous farm-style lunch.
Jen Dalton is an organic home cook and slow food organizer who uses fresh local ingredients. This summer she is partnering with Care2.com and LocalHarvest.org to promote the “Love Your Farmer’s Market” contest. Jen’s 7 episode cooking show will raise awareness of local foods and community farmers markets. Be sure to visit the Love Your Farmers Market contest website to vote for your favorite market:
Robyn
Melissa
Deepak
Eric
Dave
Dr. Brent
Isha
Susan
Delia
Michelle
Wendy
Megan
Hilary
Ann
Judi
Ronnie
Kelly
Lily
Terri
Betsy
Cait
Andrew
Jana
Annie B.
Veronica
9 comments
add your comment »My mouth is watering ... like Eve, I have a bunch of radishes at home as well that need to be used soon. And thank you for the tip on storage!
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please sign this petition for vegetarian food restaurants http://www.blussa.com/sign-petition.htm?petitionId=29
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Hi to Margaret and Deborah.
Thank you both for the information, much
appreciated.
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Maeve- 1 cup = 8 ounces 4/10 of an imperial pint
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http://www.botanical.com/botanical/cvcookix.html
The above link is for Maeve. It's an Imperial to Metric conversion table for cooking from a site called 'Botanical.com'. Hope it helps.
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I could just kiss you. I have a bag of radishes in my fridge and just last night was wondering what to do with them. I think we will love this. Thanks.
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Approx how much Olive oil do you use, and how much is one cup?
In the UK we don't measure in cups, so it is a bit of guess work.
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I've actually had this and it is delicious!!! Thank you Jen!!!
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no thank you.
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