Radish Salad Wblue Cheese Recipes

RADISH SALAD WITH BLUE CHEESE

Steps:

• In a large bowl, whisk together mayonnaise, sour cream, vinegar, shallot, Worcestershire, 1/8 teaspoon pepper, and 1/4 cup cold water. Stir in 1/2 cup cheese, breaking up any large pieces with a fork; set aside.
• With a vegetable peeler, peel carrots into long, thin ribbons; add to bowl with dressing along with radishes and lettuce. Toss to combine; season lightly with salt. Divide among 4 bowls; sprinkle with remaining 1/4 cup cheese. Serve immediately.

RADISH SALAD

Steps:

• In a large bowl whisk together the cider, orange juice, lime juice, olive oil, and sugar until the sugar dissolves. Taste and season with a pinch of salt and pepper. Add the radish wedges, cilantro, and red onion. Toss gently and refrigerate for at least an hour making sure to toss the salad midway through its ride in the refrigerator. Serve cold or at room temperature.

BLUE CHEESE POTATO SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. leaving skins on.
• In a large bowl, whisk together the oil, vinegar, green onions, salt and pepper. Add the potatoes, bacon and cheese and toss to coat.

BLUE-CHEESE STEAK AND ENDIVE SALAD FOR TWO

Steps:

• In a small bowl, stir together butter, blue cheese and shallot, and set aside.
• Season steaks well with salt and pepper on both sides and set aside.
• Meanwhile, assemble your salad: In a large bowl, gently toss together the endive leaves, radishes and fennel. In a small bowl, whisk together the white-wine vinegar, orange zest, olive oil, parsley leaves, chives and tarragon, season to taste with salt and pepper and set aside.
• Heat a large cast-iron pan over medium-high heat until very hot, 2 to 3 minutes. Add the canola oil. When it shimmers, add the hanger steak and let it cook, undisturbed, until it begins to crisp and brown on one side, 3 to 4 minutes. Flip and finish cooking about 3 minutes more or until a meat thermometer inserted in the thickest part reads 130 degrees for medium-rare.
• Move the steak to a cutting board, and spread with 2 tablespoons or so of the blue cheese butter and let rest 5 to 7 minutes. Slice steaks against the grain and finish with flaky salt, if desired. Plate the steak and serve with the salad alongside, spooning the dressing on top of the salad.

RADISH SALAD W/BLUE CHEESE

Steps:

• In a large bowl, whisk together mayo, sour cream, vinegar, shallot, Worcestershire, black pepper (to taste) and 1/4 cup cold water.
• Stir in 1/2 cup cheese, breaking up any large pieces with a fork; set aside.
• With a veggie peeler, peel carrots into long, thin ribbons; add to bowl with dressing along with radishes and lettuce.
• Toss to combine; season lightly with salt.
• Divide among four bowls; sprinkle with remaining 1/4 cup cheese.
• Serve immediately.

RED AND BLUE CHEESE SALAD

Steps:

• Divide Bibb lettuce leaves between 4 salad plates. Cover with thinly-sliced radishes, drizzle with olive oil and aged red wine vinegar, and sprinkle with blue cheese.

BLUE CHEESE SALAD

Steps:

• In a small bowl or jar with tight-fitting lid, combine the first six ingredients; mix or shake until well blended. Place romaine in a large salad bowl; top with the eggs, croutons and blue cheese. Add dressing and toss. Serve immediately.

BLUE CHEESE SALAD

Steps:

• In a large bowl, whisk together sour cream, mayonnaise, water, lemon juice, hot sauce, and 1/4 teaspoon salt. Fold in blue cheese.
• Add romaine lettuce, carrots, and celery; toss to combine. Serve immediately.

DANISH BLUE CHEESE SALAD

Steps:

• Wash and dry the lettuce and place in a serving bowl.
• Add radishes, cucumber, and onion. Sprinkle with the blue cheese.
• In a small bowl, mix together the salt, pepper, mustard, sugar, and vinegar. Whisk in the salad oil.
• Just before serving, stir the dressing again, and pour over the salad.

RADISH AND CHEESE SALAD

Steps:

• Trim radishes and slice.
• Slice green onion thin.
• Grate cheese.
• Beat oil with vinegar and mustard and mix with radishes and onions. Season.
• Sprinkle cheese on top.

RED RADISHES STUFFED WITH BLUE CHEESE

Steps:

• Trim the root ends of the radishes so that the radishes stand securely and with a 1/2-inch melon-ball cutter scoop out a small cavity from each stem end, dropping the radishes as they are cut into a bowl of ice water. (The radishes may be prepared 4 hours ahead and kept chilled in the ice water.)
• In a food processor fitted with the steel blade or in a bowl with an electric mixer, cream the butter and the blue cheese and transfer the mixture to a pastry bag fitted with a medium star tip. Transfer the radishes cavity side down to paper towels and let them drain for 5 minutes. Invert the radishes, pipe the blue cheese butter decoratively into them, and arrange the radishes on a jelly-roll pan. Chill the radishes for 1 to 2 hours, or unitl the filling is firm. Arrange the hors d'oeuvres decoratively on a platter.