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
Written by: Food52
Popular on Food52
8 Comments
Your Curry-Orange dressing sounds yummy and versatile.
See what other Food52 readers are saying.