Author Notes
Local radishes were the inspiration for a salad with crunch. I tried this salad with both a sweeter orange and a tarter pink grapefruit vinaigrette. Both are good. The wilted greens of the radishes adds a nice flavor and I think a nice textural contrast to the crunch of the salad. The fennel adds additional crunch and a nice contrast in flavor to the bite of the radishes. —Bevi
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Ingredients
- For the Salad
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6 or more
larger radishes with greens attached, halved vertically
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1/2
fennel bulb (halved vertically) thinly sliced crosswise or use a mandolin
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a few fennel fronds, chopped
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6
stalks celery, sliced thinly on a long diagonal or use a mandolin
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2 tablespoons
capers
- For the Citrus Vinaigrette
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juice of one orange or 1/2 pink grapefruit
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twice as much olive oil as the amount of liquid from the citrus juice
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1/2 teaspoon
Dijon mustard
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1/2 teaspoon
local honey
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Dash
caper juice
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Pinch
ground black pepper
Directions
-
Steam the halved radishes in a saucepan with a little water only until the radish greens have wilted. Take off heat immediately, and plunge in an ice bath.
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Place the salad ingredients in a serving bowl.
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Mix the vinaigrette ingredients well. Pour over the salad and toss. Allow to sit in the refrigerator, and toss occasionally until serving time.
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