Spring Radish Salad With Egg And Garden Cress Recipes

SPRING RADISH SALAD

Spring Radish Salad image

Provided by Geoffrey Zakarian

Time 30m

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 cups grapefruit juice
2 tablespoons chardonnay vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
1 teaspoon soy sauce
Kosher salt and freshly ground black pepper
1/2 cup olive oil
2 cup mixed thinly shaved radishes, such as red, icicle, Easter egg, watermelon, black, purple ninja, etc.
2 cups watercress
1 bulb fennel, thinly shaved
2 avocados, cut into quarters
1 pink grapefruit, segmented
1 orange, segmented
Kosher salt and freshly ground black pepper
1/4 serrano chile, finely diced

Steps:

For the dressing: In a small pot, bring the grapefruit juice to a simmer over medium-low heat. Reduce the juice to 1/4 cup. Set aside to cool.
In a medium bowl, whisk together the reduced grapefruit juice, vinegar, mustard, honey and soy sauce and season with salt and pepper. Slowly drizzle in the olive oil and whisk until emulsified.
For the salad: Combine the radishes with the watercress and fennel in a medium bowl and toss with a small amount of the dressing. Arrange the avocado, grapefruit and orange on a platter, drizzle with the dressing and season with salt and pepper. Sprinkle on the serrano, then top with the dressed radish mixture and serve.

SPRING RADISH SALAD WITH EGG AND GARDEN CRESS

Spring Radish Salad with Egg and Garden Cress image

This is a great spring salad with fresh radishes, hard-boiled eggs, and garden kress combined with a light lemon dressing.

Provided by Lena

Categories Fruits and Vegetables Vegetables Radishes

Time 10m

Yield 2

Number Of Ingredients 8

Ingredients

2 bunches radishes, thinly sliced
¼ cup garden cress, or more to taste
3 tablespoons vegetable oil
1 large lemon, juiced
¼ teaspoon salt, or to taste
⅛ teaspoon freshly ground black pepper, or to taste
1 pinch white sugar
2 large hard boiled eggs, sliced, or to taste

Steps:

Combine radishes and garden cress in a bowl.
Combine oil, lemon juice, salt, pepper, and sugar in a cup. Pour over salad and mix to combine. Garnish with egg slices.

Nutrition Facts : Calories 287.1 calories, Carbohydrate 10.3 g, Cholesterol 212 mg, Fat 26 g, Fiber 4.1 g, Protein 7.7 g, SaturatedFat 4.9 g, Sodium 388.1 mg, Sugar 2.6 g

EGG AND RADISH SALAD

Egg and Radish Salad image

Make and share this Egg and Radish Salad recipe from Food.com.

Provided by Tinks

Categories Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 lb radish, cleaned, trimmed and sliced
3 hard-boiled eggs, peeled and coarsely chopped
1/2 cup sour cream
1 bunch scallion, trimmed and chopped
salt
pepper
2 sprigs fresh dill, chopped

Steps:

Mix all ingredients, except dill, and place in a serving bowl.
Dill is the garnish.

HERBED SPRING SALAD WITH EGG AND WALNUTS

Herbed Spring Salad With Egg and Walnuts image

This bright, herby, fresh-tasting salad makes a very nice accompaniment to a pan-fried breaded pork chop. Cooked beets (preferably golden) thinly sliced radishes, celery and turnips are dressed, then tossed with a mixture of zesty salad greens - use a combination of watercress, dandelion, curly endive, escarole, radicchio, mizuna, spinach, or red sorrel leaves. The components can be prepared in advance, but wait until the last minute before dressing and serving.

Provided by David Tanis

Categories salads and dressings, appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 17

Ingredients

2 tablespoons finely diced shallot
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar or sherry vinegar
3 tablespoons lemon juice, plus more to taste
1/2 teaspoon grated garlic (from 2 small cloves)
Kosher salt and black pepper
1/4 cup walnut oil or extra-virgin olive oil
6 ounces/4 cups lightly packed watercress or, preferably, a mixture of zesty salad greens
3 medium golden beets, cooked, peeled and cut in wedges
1/2 cup thinly sliced red radish (6 to 8 medium radishes)
1/2 cup thinly sliced turnip (or use small kohlrabi or watermelon radish)
1/2 cup thinly sliced celery heart, plus tender leaves (from the center of 1 celery head)
Kosher salt and black pepper
2 tablespoons roughly chopped dill
2 tablespoons tarragon leaves
4 (7-minute) boiled eggs
1 cup toasted walnut halves

Steps:

Make the vinaigrette: Put shallots in a small bowl. Add mustard, vinegar, 3 tablespoons lemon juice and the garlic. Stir together, and add a pinch of salt and pepper. Whisk in the walnut oil. Set aside for a few minutes, then taste and adjust lemon juice and salt.
Wash and dry the salad greens. Tear large leaves into smaller pieces, if desired. Wrap in a clean towel and refrigerate if not serving immediately.
Just before serving salad, put beet wedges in the bottom of a wide salad bowl. Add the radish, turnip and celery. Season with salt and pepper. Add dill, tarragon and half of the vinaigrette. Toss gently to coat.
Add the salad greens and combine to distribute sliced vegetables evenly. Cut eggs in halves or quarters, and arrange over salad. Scatter walnuts over the top. Drizzle with the remaining vinaigrette.

RADISH AND WATERCRESS SALAD

Radish and Watercress Salad image

Here, two often-overlooked produce picks-radishes and watercress-team up for a fresh, crisp salad.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 15m

Number Of Ingredients 6

Ingredients

8 ounces watercress
3 tablespoons olive or vegetable oil
1 tablespoon white wine vinegar
1/4 teaspoon salt
Freshly ground pepper
12 radishes, sliced

Steps:

Remove tough stems from watercress; break leaves into bite-size pieces. Arrange watercress on plates.
Mix oil, vinegar, salt and pepper; pour over radishes and toss. Spoon radish mixture onto watercress.

Nutrition Facts : Calories 65, Carbohydrate 1 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 115 mg

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