Heidi Strawn
February 7, 2012

Radish Salad with Spring Herbs
Photo by Stephanie Staton

Yield: 4 servings


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  • 4 T. extra-virgin olive oil
  • 1½ T. sherry vinegar or rice vinegar
  • 2 T. chopped fresh herbs: parsley, dill, tarragon or mint (choose one, or combine parsley with one other)
  • 1/4 tsp. minced fresh garlic
  • 1/4 tsp. salt or to taste
  • freshly ground black pepper to taste
  • 3 cups radishes (any kind), trimmed and thinly sliced
  • 1/4 cup sliced spring onions or green onions
  • spring greens for serving

In jar with tight-fitting lid, combine olive oil, vinegar, herbs, garlic, salt and pepper. Shake until mixture is well-blended and slightly thickened. Pour over radishes and onions, and stir lightly to coat. Serve on a bed of fresh spring greens.

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