Until I joined my local CSA, I never knew how flavorful, crisp, just out of the ground radishes tasted. When I was growing up, there was never much of a Spring garden opting for the warm weather vegetables like tomatoes, corn, okra, green beans and watermelons. Just recently in my basket of lettuces and various greens, Scarlet red turnips and carrots was a bunch of Easter egg radishes and cilantro. Such beauties with varying colors of red, light purple and white, just like a basket of Easter eggs! A simple salad of radishes and cilantro with a favorite lemon mustard vinaigrette came to mind.
I rarely buy prepared salad dressings as it’s so easy to whip up one and I usually have lemons, extra virgin olive oil and Dijon mustard on hand. Seasoning the vinaigrette with sea salt and freshly ground black pepper completes the dressing, but sometimes I’ll add a minced garlic clove and or honey for variety. However, I didn’t think these radishes needed the garlic, but the honey would add a little sweet touch to the vinaigrette.
The name radish comes from the Latin word for “root” belonging to the mustard family as does horseradish, a spicy cousin of the radish. Radishes can be many colors inside and out-reds, pinks, whites and even black. Shapes and sizes vary with the radish-some are small and elongated or round and fat or huge like the Daikon radish. Radishes should be bought with their green tops and roots still attached. The greens are edible and can be part of a Spring mix of salad greens. Radishes are best eaten raw, but I have seen some recipes for cooked ones.
Radish and Cilantro Salad with Lemon Mustard Vinaigrette
For the Salad
- 1 bunch fresh radishes, trimmed and thinly sliced
- 2 tablespoons fresh cilantro leaves
- Optional-thinly sliced scallions
- Gently toss the sliced radishes and cilantro leaves together. Place in salad bowl. Toss with 1-2 tablespoons Lemon Mustard Vinaigrette (recipe below). Serve immediately.
For the Dressing
Makes 3/4 cup
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon Dijon country style mustard
- 1/2 cup extra virgin olive oil
- 1/4 teaspoon sea salt
- freshly ground black pepper, to taste
- Optional- 1 teaspoon honey, 1 small clove garlic, minced
- Combine lemon juice and mustard. Add olive oil in a slow stream, whisking to emulsify. Add salt and pepper. Stir again before using. Keeps about 1 week in refrigerator. Shake or stir before using.
Sharing also with WHB#379, hosted by Cristina of La Cucina di Cristina. Weekend Herb Blogging is managed by Haalo of Cook (Almost) Anything Once and whose blog you can find out all the details on submitting and hosting.
ALL CONTENT © CAFE LYNNYLU
Please do not use images or text without my permission.