Lemony Radish Salad Recipes

ROMAINE AND RADISH SALAD WITH BUTTERMILK LEMON DRESSING

Romaine and Radish Salad With Buttermilk Lemon Dressing image

Those of you who are getting loads of lettuce in your C.S.A. boxes may be tiring of salads, but this simple combination will never get old for me. Radishes look and taste beautiful against a romaine backdrop, and the creamy dressing is especially complementary. Radishes are rich in folic acid, vitamin C and anthocyanins, phytonutrients that are believed to have antioxidant properties.

Provided by Martha Rose Shulman

Categories easy, quick, salads and dressings

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 hearts of romaine (the lighter, more delicate inner part of a head of romaine lettuce)
1 cup thinly sliced radishes (about 1 bunch)
1 to 2 tablespoons chopped chives, or a mixture of chives and tarragon
2 tablespoons freshly squeezed lemon juice
1 small garlic clove, puréed
Salt to taste
1 tablespoon extra virgin olive oil
5 tablespoons buttermilk
Freshly ground pepper

Steps:

Combine the romaine, radishes and herbs in a large salad bowl.
Whisk together the lemon juice, garlic, salt, olive oil and buttermilk. Just before serving, toss with the salad mix. Add salt and freshly ground pepper to taste, toss again, and serve.

Nutrition Facts : @context http, Calories 45, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 290 milligrams, Sugar 2 grams

LEMON RADISH SALAD

Lemon radish salad image

A healthy, low-fat lemon radish salad in 5 minutes - try it with Merilees Parker's Moroccan-spiced tuna

Provided by Merrilees Parker

Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper, Vegetable

Time 5m

Number Of Ingredients 4

Ingredients

1 mouli radish , peeled, or a bunch of radishes, trimmed and halved
4 tbsp extra-virgin olive oil
squeeze fresh lemon juice
1 tbsp very finely chopped fresh parsley

Steps:

Very finely slice the mouli or radishes using a food processor or very sharp knife. Make the vinaigrette, by whisking together the olive oil and lemon juice. Season generously, then stir in the parsley. Arrange the mouli or radishes on a serving platter and drizzle the vinaigrette over. Serve immediately.

Nutrition Facts : Calories 104 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sodium 0.02 milligram of sodium

CRUNCHY SALTY LEMONY SALAD

Crunchy Salty Lemony Salad image

Consider this recipe a no-brainer formula where you can sub in any raw veg, oil, or cheese you feel like.

Provided by Andrew Knowlton

Categories Bon Appétit Salad Summer Beet Lemon Juice Cucumber Cheese Side Radish

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 small Chioggia (candy-stripe) beets, trimmed, peeled
2 Persian cucumbers
1 medium watermelon radish, trimmed
1 ounce Parmesan, Pecorino, Asiago, or other hard cheese, shaved
1 lemon
Olive oil (for drizzling)
Flaky sea salt
Freshly ground black pepper

Steps:

Very thinly slice beets, cucumbers, and radish on a mandoline or with a knife. Arrange slices on a platter. Scatter cheese on top. Finely grate some lemon zest over salad, then slice open lemon and squeeze on some juice. Drizzle with oil; season with salt and pepper.

RADISH AND HERB SALAD WITH MEYER LEMON DRESSING

Radish and Herb Salad with Meyer Lemon Dressing image

Thinly slicing radishes, celery and fennel, preferably on a mandoline, makes for a salad as ethereally light as the usual baby lettuce, but with a more interesting mix of colors and textures. If you can find watermelon radishes, use them here - they turn a good-looking mix into something truly stunning, with a piquant bite. If you can't find Meyer lemons, substitute regular lemon juice spiked with a touch of orange or tangerine to compensate for the missing sweetness.

Provided by Melissa Clark

Categories dinner, easy, lunch, quick, salads and dressings, appetizer, side dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1 small shallot, very thinly sliced, preferably on a mandoline
Zest of 1 Meyer lemon
4 teaspoons Meyer lemon juice, more as needed
1/4 cup extra-virgin olive oil, more as needed, for drizzling
4 cups fresh parsley leaves
2 celery stalks, very thinly sliced, preferably on a mandoline (1 cup), plus 1/2 cup celery leaves
6 radishes, very thinly sliced, preferably on a mandoline (1 cup)
1/2 fennel bulb, very thinly sliced, preferably on a mandoline (1 cup), plus 1/2 cup fennel fronds
2 teaspoons drained capers
Flaky sea salt (such as Maldon), as needed
Black pepper, as needed

Steps:

In a small bowl, combine shallot and the lemon zest and juice. Let stand 10 minutes. Whisk in olive oil.
In a large bowl, combine parsley, celery stalks and leaves, radishes, fennel bulb and fronds, and capers. Toss in dressing. Season with salt and pepper. Drizzle in more oil and lemon juice, if necessary.

Nutrition Facts : @context http, Calories 28, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 216 milligrams, Sugar 2 grams

LEMONY RADISH SALAD

Lemony Radish Salad image

A nice and refreshing easy side dish or appetizer from India. No cooking involved in this one. It can be even eaten as a snack. If you have black salt, substitute it for the regular salt. Tastes better with nice fresh young radishes, not old bitter or overly spicy ones.

Provided by alvinakatz

Categories Vegetable

Time 6m

Yield 6 serving(s)

Number Of Ingredients 3

Ingredients

1/2 lb radish
1 lemon
1/4 teaspoon salt

Steps:

Clean and coarsely chop radishes and put in bowl.
Squeeze lemon juice on the radishes and stir, so each radish chunk gets coated in juice.
Sprinkle on salt to taste and stir.
Serve.

Nutrition Facts : Calories 8.9, Fat 0.1, Sodium 111.8, Carbohydrate 2.2, Fiber 0.9, Sugar 0.9, Protein 0.4

LEMONY RADISH & FENNEL SALAD

Lemony radish & fennel salad image

This salad makes use of the unique flavours of radishes and their leaves

Provided by Barney Desmazery

Categories Dinner, Lunch, Side dish, Vegetable

Time 10m

Number Of Ingredients 5

Ingredients

2 bunches leafy breakfast radishes
1 unwaxed lemon
2 shallots , finely sliced into rings
2 fennel bulbs
5 tbsp olive oil

Steps:

Separate the leaves from the radishes, wash and dry them, then set aside. Finely grate the zest of half the lemon, then juice all of it. Tip the zest into a salad bowl and toss through the shallots. Leave to macerate while you prepare the rest of the salad.
Trim the fennel and slice it as finely as possible, then quarter the radishes. Just before serving, toss all the ingredients, including the radish leaves, with the lemon juice and olive oil. Season with salt and black pepper, then serve. This salad is great with grilled fish or chicken.

Nutrition Facts : Calories 140 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.06 milligram of sodium

FENNEL AND RADISH SALAD

Fennel and Radish Salad image

This vibrant salad is good with grilled or broiled salmon or sea bass, or roasted chicken.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 8

Ingredients

1 tablespoon fresh lemon juice
1 tablespoon white-wine vinegar
1/4 cup extra-virgin olive oil
Coarse salt and ground pepper
2 medium fennel bulbs (1 1/4 pounds), thinly sliced
4 radishes, trimmed and thinly sliced
2 tablespoons capers, drained and rinsed
Fennel fronds, if desired

Steps:

In a medium bowl, whisk together lemon juice, vinegar, and oil; season to taste with salt and pepper.
Add fennel bulbs, radishes, and capers to bowl. Toss to combine. Sprinkle with fennel fronds, if desired, and serve.

Nutrition Facts : Calories 181 g, Fat 14 g, Fiber 6 g, Protein 2 g

CREAMY POTATO SALAD WITH DILL, LEMON & RADISHES

Creamy Potato Salad with Dill, Lemon & Radishes image

I generally only like one type of potato salad, but I tried this one once because it sounded interesting and I was thrilled with the result. It tastes incredibly light and refreshing and the radish adds a nice bite to it. It's my most requested potato salad recipe. From Fine Cooking magazine.

Provided by P48422

Categories Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs unpeeled smallish red potatoes, scrubbed
kosher salt
2 stalks celery, inner ribs and their tender leaves,finely chopped (about 1/2 cup)
3/4 cup thinly sliced radish (about 6 small radishes)
3 scallions, white and tender green parts chopped
2 tablespoons chopped fresh dill (don't sub in dry - it won't be the same)
1/4 cup heavy cream, well chilled
1/2 cup mayonnaise
1 1/2 teaspoons Dijon mustard
1 1/2 tablespoons fresh lemon juice
2 teaspoons grated lemons, zest of
fresh ground black pepper

Steps:

Place the potatoes in a saucepan with a large pinch of kosher salt, cover with water by an inch or two, bring to a boil.
Reduce heat to medium, partially cover, and cook until the potatoes are tender, about 20 minutes.
(Test for doneness by spearing the potato with a thin metal skewer. It should penetrate easily into the center of the potato and then slide right out. If the skewer lifts the potato out of the water, cook the potatoes a little longer.) Drain the potatoes and let them cool.
When the potatoes are at room temperature, cut them into 3/4-inch chunks and put them in a mixing bowl.
Add the celery, radishes, scallions and dill and fold to distribute; set aside.
In a small bowl whisk the cream until frothy but not stiffened.
Whisk in the mayonnaise and mustard, then add the lemon juice, zest, 1/2 teaspoon of salt and the pepper.
Pour the dressing over the salad and fold with a rubber spatula.
Taste and adjust seasoning.
Serve, or cover and chill for up to a day.

Nutrition Facts : Calories 266.3, Fat 13, SaturatedFat 3.5, Cholesterol 18.7, Sodium 894.5, Carbohydrate 34.1, Fiber 5.3, Sugar 4.6, Protein 6.3

BUTTER LETTUCE AND RADISH SALAD WITH LEMON-GARLIC VINAIGRETTE

Butter Lettuce and Radish Salad with Lemon-Garlic Vinaigrette image

Provided by Suzanne Tracht

Categories Salad Cheese Leafy Green Herb Vegetable No-Cook Vegetarian Parmesan Radish Lettuce

Yield Makes 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons fresh lemon juice
1/2 teaspoon sherry vinegar
1/2 teaspoon sugar
1 clove garlic, smashed and peeled
1 teaspoon finely grated lemon zest
1/4 teaspoon kosher salt
1/4 cup canola oil
Table salt and freshly ground black pepper to taste
3 heads butter lettuce, outer leaves discarded, leaves torn
12 radishes, trimmed and thinly sliced
1/4 cup mixed fresh herbs, such as parsley, tarragon, chervil, basil, and chives, minced
1 (3-ounce) piece Parmesan cheese

Steps:

In 1-cup liquid measuring cup, whisk together lemon juice, vinegar, sugar, and 2 tablespoons water. Using mortar and pestle or food processor, grind or crush garlic, lemon zest, and kosher salt into fine paste. Whisk paste into lemon juice mixture. Gradually whisk in oil. Whisk in table salt and pepper to taste.
In large bowl, toss together lettuce, radishes, minced herbs, and dressing. Divide mixture among 6 salad plates. Using vegetable peeler, shave curls of Parmesan atop each salad and serve.

RADISH ASPARAGUS SALAD

Radish Asparagus Salad image

Lemon zest and mustard in the dressing add the perfect punch to crisp asparagus and crunchy radishes in this fresh spring salad. My family loves it! -Nancy Latulippe, Simcoe, Ontario

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 pound fresh asparagus, trimmed and cut into 2-inch pieces
7 radishes, thinly sliced
2 tablespoons sesame seeds
DRESSING:
2 tablespoons olive oil
2 tablespoons thinly sliced green onion
1 tablespoon white wine vinegar
1 tablespoon lemon juice
2 teaspoons honey
1 teaspoon Dijon mustard
1/4 teaspoon garlic powder
1/4 teaspoon grated lemon zest
1/4 teaspoon pepper

Steps:

In a large saucepan, bring 6 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., Transfer to a large bowl; add radishes and sesame seeds. Place dressing ingredients in a jar with a tight-fitting lid; shake well. Pour over salad; toss to coat.

Nutrition Facts : Calories 73 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 28mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

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