Radish Salad with Spring Herbs

Bring the freshness of the spring garden to your table with this brightly colored salad.

by Dani Yokhna
Radish Salad with Spring Herbs
Photo by Stephanie Staton

Yield: 4 servings


  • 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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