This salad combines spicy radishes with sweet sungold tomatoes and strawberries and treats the herbs like salad greens. You can feel free to use actual greens (like baby arugula or spinach) for all or part of the herbs, but if you go that route, I would still garnish the salad with some minced dill. - WinnieAb —WinnieAb
Test Kitchen Notes
We loved WinnieAb's Radish and Herb Salad with Sungold Tomatoes and Strawberries! I used a mixture of baby lettuce and herbs from my garden (basil, oregano, mint, parsley), and since I couldn't find lemon verbena, I used about 2 teaspoons of lemon zest instead. The sweetness of the strawberries and tomatoes nicely balances the pungency of the radishes, and the different herbs make little surprise explosions in your mouth when you taste them. The salad has great texture; a good balance between the softness of lettuce and herbs and the crunchiness of radish. WinnieAb's dressing of yogurt and maple syrup worked really well. Strawberry and tomato season is just about over around here, but I could see making this salad with apples or pears (or both) cut into small pieces. This was a really great salad, and I highly recommend it as an editors' pick. – drbabs —The Editors
sliced radishes (I used organic "common" red radishes)
loosely packed herb leaves (I used equal parts of basil, mint, lemon balm, and dill, plus a handful of anise hyssop flowers from my garden)
I grew up in a restaurant family (my parents owned the now closed Quilted Giraffe in NYC) and I've always loved to cook.
My interest in the connection between food and health led me to pursue a graduate degree in naturopathic medicine. I don't practice medicine anymore; I have a blog called Healthy Green Kitchen that I started in May of 2009 and I wrote a book called One Simple Change that will be published in January, 2014.
I live in upstate New York with my family and many pets.