Radish Salad with Curry-Orange Dressing

Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.

Today: Your new dinner party appetizer -- or brown bag lunch.

WHO: Fiveandspice is the resident Food52 breakfast columnist -- and a new mom!

WHAT: The spicy-sweet, crunchy-creamy salad you should make for lunch, tomorrow.

HOW: Reduce some orange juice on the stove, mix it with curry and olive oil, and drizzle it all over radishes, feta, and mint.

WHY WE LOVE IT: Just because summer's ending doesn't mean your salads need to lack color -- or excitement. While we could use this dressing on everything, it's perfect with these spicy radishes and tangy, salty feta. This would make a lovely first course at a dinner party, or a casual, light lunch.

Radish Salad with Curry-Orange Dressing by fiveandspice

Serves 4

1 cup orange juice
1 tablespoon olive oil
1/2 teaspoon curry powder
Salt to taste
2 cups radishes, washed and roughly chopped
1 cup crumbled feta cheese
2 tablespoons chopped fresh mint leaves

See the full recipe (and save and print it) here.

Photos by James Ransom

 

Tags: wildard, salad, vegetables, radish

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