Radish Herb Salad with Tarragon Vinaigrette Dressing

September  6, 2010
0 Ratings
  • Serves 2
Author Notes

My mother-in-law Frieda was a woman of limited and specific taste in food. She kept kosher her whole life, and was truly appalled at the thought of eating anything that wasn’t. She was in her 80’s when I met her, and her diet basically consisted of coffee, white bread, American cheese, tomatoes, ice cream, Stella D’Oro breakfast treats and Hawaiian Punch. So it was with surprise and delight that I found that she shared my love of radishes. We ate many a plate of radishes (sometimes with celery and carrots) over the 14 years we knew each other. Last summer Mom, her daughter and son-in-law were on their way down to New York to visit us when someone running a red light hit their stopped car. Frieda died as a result of the accident. She was 96 years old. Here’s to Frieda. We sure do miss her.

What You'll Need
  • Salad
  • 2 cups mixed greens, i.e., baby lettuce, arugula, mache, etc.
  • 2 center stalks of celery, sliced thin, leaves reserved
  • 1 small bulb fennel, sliced thin, some fronds reserved and chopped fine.
  • 1/4 cup fresh parsley leaves
  • 2-3 scallions, chopped fine
  • 6-8 radishes, washed well, sliced thin
  • salt and pepper to taste
  • Tarragon Vinaigrette
  • 4-6 tablespoons lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup fruity olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons finely chopped tarragon leaves
  1. Salad
  2. Lay salad greens in a large flat bowl. (Or you could compose the salad on 2 separate plates.) Pile celery, fennel, parsley (or other herbs), celery leaves and fennel frond leaves in the center. Scatter the radish slices around the perimeter.
  1. Tarragon Vinaigrette
  2. Whisk together lemon juice, vinegar, Worcestershire sauce, mustard, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until emulsified. Whisk in tarragon. Drizzle dressing over salad, and taste. Add salt and pepper as needed before serving.

See what other Food52ers are saying.

  • boulangere
  • sexyLAMBCHOPx
  • TheWimpyVegetarian
  • drbabs
  • mrslarkin

19 Reviews

boulangere June 25, 2013
What a lovely woman, and how much you must miss her. Another wonderful story, Dr. B.
drbabs June 25, 2013
Thanks. We do miss her. She had a good life.
sexyLAMBCHOPx June 25, 2013
Oh how sad!
sexyLAMBCHOPx June 25, 2013
the dressing sounds very nice and I adore radishes as well.
drbabs June 25, 2013
Thanks! Ordinarily I would add cheese or nuts (or both), but Frieda was a purist.
TheWimpyVegetarian September 8, 2010
What a beautiful way to celebrate your love for Frieda and to share it with us. How lucky you both were to have each other for the length of time you did. Happy New Year to your family!
drbabs September 8, 2010
Thank you, Suzanne. Yes, we were all very lucky. Happy New Year!
drbabs September 7, 2010
Thank you all so much for your sweet comments.
mrslarkin September 6, 2010
Lovely recipe. Here's to Frieda. Thanks so much for sharing, drbabs.
TiggyBee September 6, 2010
Bless both your hearts... really lovely
Lizthechef September 6, 2010
Hey, drbabs, Happy New Year, always renewing for us all.
drbabs September 6, 2010
Happy New Year to you, too, Liz.
Sagegreen September 6, 2010
Sounds like Frieda lived 96 very wonderful, strong years. What a great tribute, especially with the advent of the new year this week!
drbabs September 6, 2010
Thank you, sagegreen.
Sunchowder September 6, 2010
I couldn't have posted anything nicer than Liz already has. What a beautiful women, touching story and such a loss for you.
drbabs September 6, 2010
Thanks so much-- we were blessed to have her for so long.
Lizthechef September 6, 2010
Isn't this what our cooking at home is all about, building or recalling memories of loved ones in our kitchens? I guess I should have done another comment but it seems to melt into yours, Wendy.
Lizthechef September 6, 2010
I love that you put the spot-light on your beloved Frieda! My mother-in-law is 97 and we just hold our breath every week...Your recipe is lovely, but it is the family love that comes through in your entry. Happy New Year, Frieda,and know that you have a loving daughter-in-law watching over the family's kitchen.
drbabs September 6, 2010
(tearing up now) Thanks.