Radisholivesaladwithmustardvinaigrette Recipes

HORSERADISH VINAIGRETTE

Horseradish Vinaigrette image

Here is a recipe I made up trying to put a spin on the traditional vinaigrette dressing. It has a lot of flavor and a bit of a kick. You can adjust the amount of mustard to fit your taste.

Provided by Chris

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 5m

Yield 8

Number Of Ingredients 4

Ingredients

¼ cup balsamic vinegar
¼ cup horseradish mustard
½ cup extra-virgin olive oil
1 teaspoon black pepper

Steps:

In a small bowl, whisk together the balsamic vinegar, mustard, olive oil and black pepper. The dressing should come out a little creamy but not too thick.

Nutrition Facts : Calories 147 calories, Carbohydrate 2.4 g, Cholesterol 0.7 mg, Fat 15.4 g, Fiber 0.6 g, Protein 0.4 g, SaturatedFat 2.2 g, Sodium 88.3 mg, Sugar 1.4 g

RADISH SALAD WITH PEAS

Radish Salad with Peas image

Radishes are crisp and peppery, and when combined with a sweet, citrus-flavored dressing, everybody will be coming back for more of this refreshing salad. We enjoy it as a luncheon salad with crackers and garnished with hard-boiled egg wedges, but it's also the perfect sidekick for a spring/summer cookout or picnic.

Provided by lutzflcat

Categories Radish Recipes

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons orange juice
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1 tablespoon rice vinegar
½ teaspoon white sugar
1 clove garlic, peeled and crushed
salt and freshly ground black pepper to taste
2 cups thinly sliced radishes
½ cup frozen petite peas, thawed
¼ cup thinly sliced red onion
2 hard-cooked eggs, cut into wedges

Steps:

Whisk orange juice, lime juice, olive oil, rice vinegar, sugar, garlic, salt, and pepper together in a bowl.
Combine radishes, peas, and red onion in a large bowl. Drizzle dressing over the salad and give it a quick stir until well combined. If time permits, move the bowl to the refrigerator for 30 minutes to allow the flavors to meld.
Serve garnished with hard-cooked egg wedges.

Nutrition Facts : Calories 90.3 calories, Carbohydrate 6.3 g, Fat 6.9 g, Fiber 1.3 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 27.5 mg

WHITE RADISH SALAD - RETTICHSALAT

White Radish Salad - Rettichsalat image

The large white radish is an indispensable ingredient of a typical Bavarian Brotzeit (hearty snack), which many outdoor beer gardens still allow their patrons to bring along. For that occasion, the radish is simply cut into very thin slices and sprinkled with a bit of salt. Here is the recipe for radish salad, a Bavarian classic that requires minimum preparation. From Epicurious 2004 (by Nadia Hassani, "Spoonfuls of Germany" and posted for ZWT6.

Provided by kitty.rock

Categories Vegetable

Time 10m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 8

Ingredients

1 large white radish
1 tablespoon white wine vinegar, plus
1 teaspoon white wine vinegar
2 tablespoons vegetable oil, plus
1 teaspoon vegetable oil
salt & freshly ground black pepper
1 tablespoon snipped chives
you can substitute canola oil for vegetable oil

Steps:

Peel the radish and slice it into thin disks, using a mandoline or the proper slicing disk of a food processor.
Whisk the vinegar with the vegetable oil, salt, and pepper.
Toss the radish with the vinaigrette and sprinkle with chives.
Serve.

Nutrition Facts : Calories 70.9, Fat 7.9, SaturatedFat 1, Sodium 0.7, Carbohydrate 0.1, Fiber 0.1, Protein 0.1

ROASTED CARROTS AND RADISHES

Roasted Carrots and Radishes image

Never had a roasted radish? You must try this! Carrots complement the flavor well, and I don't really care for radishes raw.

Provided by Kathleen

Categories Side Dish Vegetables Carrots

Time 25m

Yield 2

Number Of Ingredients 5

Ingredients

1 cup radishes, trimmed and quartered
1 cup baby carrots
2 tablespoons olive oil
½ teaspoon garlic salt
½ teaspoon lemon-pepper seasoning, or to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Combine radishes and carrots on a rimmed baking sheet and drizzle with olive oil. Sprinkle with garlic salt and lemon-pepper seasoning; toss to coat.
Roast in the preheated oven until tender, 20 to 25 minutes.

Nutrition Facts : Calories 146.3 calories, Carbohydrate 6.3 g, Fat 13.6 g, Fiber 2.2 g, Protein 0.6 g, SaturatedFat 1.9 g, Sodium 626.5 mg, Sugar 3.5 g

SAUTEED RADISHES

Sauteed Radishes image

I had too many radishes in the garden and needed a way to use them besides an addition to salad. These turn really sweet.

Provided by jennifer263

Categories Side Dish Vegetables

Time 20m

Yield 4

Number Of Ingredients 3

Ingredients

1 tablespoon butter
20 radishes, ends trimmed and radishes cut in half
salt and ground black pepper to taste

Steps:

Heat butter in a skillet over low heat; arrange radishes, cut side-down, in the melted butter. Season with salt and black pepper. Cook, stirring occasionally, until radishes are browned and softened, about 10 minutes.

Nutrition Facts : Calories 29.1 calories, Carbohydrate 0.8 g, Cholesterol 7.6 mg, Fat 2.9 g, Fiber 0.4 g, Protein 0.2 g, SaturatedFat 1.8 g, Sodium 29.2 mg, Sugar 0.4 g

GREEN SALAD WITH RADISHES AND CREAMY MUSTARD DRESSING

Green Salad with Radishes and Creamy Mustard Dressing image

Made creamy with sieved egg yolk, this dressing is also especially delicious when spooned over sliced beets or boiled and cooled asparagus, green beans, or cauliflower.

Provided by Cal Peternell, Chez Panisse Restaurant and Café

Categories Salad Leafy Green Mustard Appetizer Side Vegetarian Quick & Easy Lunch Salad Dressing Radish Healthy Low Cholesterol Anniversary Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6-8

Number Of Ingredients 11

Ingredients

For the dressing:
3 large eggs
2 teaspoons Dijon mustard
2 teaspoons red-wine vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
3/4 cup extra-virgin olive oil
For the salad:
8 cups small whole leaves of romaine, little gems, or iceberg lettuce (or, for the bitter tolerant/enthusiast, escarole, radicchio or frisée), washed and spun dry
6 red radishes (or 2 peeled watermelon radishes), rinsed and thinly sliced

Steps:

For the dressing:
In a medium saucepan, bring a few inches of water to a boil. Using a slotted spoon, gently lower in the eggs and cook for 9 minutes (or 8 minutes if you like the yolk a little softer). While the eggs cook, set up a bowl of ice water in the sink; transfer the just boiled eggs to the ice bath.
Allow the eggs to cool in ice water, then peel them and separate the yolks from the whites. Reserve the whites for another use and push the yolks through a a sieve or a "spider" spatula into a medium mixing bowl. Add the mustard, vinegar, lemon juice, salt, and pepper; stir until smooth. Gradually whisk in the oil, creating a creamy, mayo-like emulsion with a bit more texture. Season and add additional lemon juice to taste.
For the salad:
Put the lettuces and radishes in a salad bowl and spoon over most of the dressing. Season with a sprinkle of salt and freshly cracked black pepper. Gently but thoroughly toss the salad with your hands to coat the leaves well. Taste a leaf and add more dressing, lemon, salt, or pepper as needed. Serve immediately.