Wanna add a bite to your salads? Use radishes.
Spring brings in many different types of radishes from local markets. Pictured above are watermelon radishes, daikon, European radishes, Easter Egg radishes, and radish sprouts. Here's a new radish salad that I prepared after visiting a farmer's market here in California. Besides using radishes, I also threw in asparagus tips and arugula for good measure. I tossed these vegetables together with olive oil and fresh lemon juice for a delicious salad.
Here is the recipe:
Spring Radish Salad
- 2 watermelon radishes
- 2 European radishes
- 1 small red daikon radish
- 1 cup asparagus tops, rinsed
- 1 cup radish greens, sliced in thin strips, rinsed and dried
- 2 cups arugula, rinsed and dried
- 2 tsp olive oil
- juice of one lemon
Rinse the radishes and slice them very thin with a mandolin or serrated knife. Prepare the rest of the veggies. Place the radish slices on a large platter. Sprinkle the greens around them. Top with oil and lemon juice and serve immediately.
More radish tips:
- It is best to remove the greens from the radishes as soon as you get home from the store.
- Take care to rinse the radish greens because they are often sandy.
- You don't have to throw them out. The radish greens can be used in a tossed salad, slaw, and pesto.
- It is easy to use a Japanese mandolin or serrated knife to slice the radishes thin.
- Radishes keep for a week in the refrigerator and they can be sliced and used on sandwiches and in salads.
- You can also grate them and add them to a slaw or put them in tacos.
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.