Turkish Radish Salad Plate Recipes

TURKISH RADISH SALAD PLATE

Turkish Radish Salad Plate image

Number Of Ingredients 3

Ingredients

1 bunch parsley, fresh Italian (flat-leaf)
1 bunch radish, trimmed and halved
2 lemons, cut into wedges and seeded

Steps:

Rinse the parsley and spin dry, leaving the stems attached. Arrange with the radishes and lemon wedges on plates or a platter and serve.Serves 4 to 6

Nutrition Facts : Nutritional Facts Serves

TURP SALATSI (RADISH SALAD)

Turp Salatsi (Radish Salad) image

I have been intrigued by Turkish cuisine for going on a good four years now-no, actually longer. Here's a delightful summer salad and very quick to make, too! Use organic garden fresh radishes if possible and even better a variety (of). Don't use old, yucky supermarket radishes. From turkishcookbook.com

Provided by COOKGIRl

Categories Vegetable

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 bunch radish, stems removed and wash thoroughly
1/4 cup scallions, sliced (not original to recipe) or 1 -2 tablespoon fresh chives (not original to recipe)
1 tablespoon fresh lemon juice
1/2 teaspoon sumac, approximately
salt, sparingly (read *Tip below in the directions)
fresh curly-leaf parsley, chopped (fresh only!)
lemon zest
3 lemon slices

Steps:

*Tip: the sharpness/saltiness of the sumac and lemon juice mean you won't need to use very much salt (or any). Taste first then decide if the salt is necessary.
Cut the radishes into thin slices.
Arrange the radishes and onions or chives on a pretty plate.
Sprinkle the lemon juice, sumac and salt all over the radishes.
Cover and refrigerate for 1 hour.
When ready to serve, garnish with the parsley. lemon zest and lemon slices.
Can be served chilled or at room temperature.
Good with kebabs, bean dishes, grilled chicken, etc.
Yield is estimated.

Nutrition Facts : Calories 5.8, Fat 0.1, Sodium 4.7, Carbohydrate 1.5, Fiber 0.5, Sugar 0.5, Protein 0.2

ORANGE AND RADISH SALAD

Orange and Radish Salad image

The marriage of radish and orange punches way above its weight as a salad. This version is based on one James Beard collected. Alice Waters, the founder of Chez Panisse, has a recipe, too. So does Paula Wolfert, who dedicated her nine cookbooks to Mediterranean cuisine. Their inspiration came from countless Moroccans who have this salad in regular rotation, often with orange flower water. This recipe leaves it out, opting for a simpler but still refreshing salad that requires careful, precise preparation of the oranges and the radishes to make it shine. If you like, add a pinch of cinnamon to the dressing or sprinkle a bit on top.

Provided by Kim Severson

Categories brunch, lunch, salads and dressings, appetizer, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

1/3 cup fresh lemon juice (from 2 lemons)
2 tablespoons granulated sugar
Flaky sea salt
4 large oranges (preferably a mix of Cara Cara and navel oranges), peeled, pith completely removed, citrus sliced into rounds, deseeded and chilled, plus fresh orange zest for garnish if desired
1 bunch red radishes, cut into thin matchsticks and chilled

Steps:

Combine lemon juice, sugar and ¼ teaspoon salt in a jar. Twist on the lid and shake until the sugar and salt dissolve; chill dressing thoroughly.
When ready to serve, simply arrange the orange rounds on a serving dish or individual plates, top with a pretty pile of radish matchsticks and drizzle with the dressing. Grate a bit of orange zest on top, if desired, and serve with the tiniest bit of flaky sea salt for finishing, if you like - but that exact amount is best left to individual diners.

RADISH SALAD

Radish Salad image

Radish salad is something you see in places around the world (in the last couple of years, I have been served it in similar guises in both Mexico and Turkey), but almost never in this country. Salting the radishes first reduces their harshness while accenting their crispness. At that point, they can be dressed with a traditional vinaigrette or the more tropical (and oil-less) version here. The only trick is to slice the radishes thinly. For this, a mandoline is best.

Provided by Mark Bittman

Categories easy, quick, salads and dressings, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

About 12 radishes, thinly sliced
1 tablespoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh lime juice
1 tablespoon orange juice
Ground Urfa or other mild chilies to taste (optional)
2 tablespoons chopped mint or cilantro

Steps:

Combine radishes with salt, and cover with water in a bowl. Let sit 15 minutes. Drain, and rinse. Meanwhile, stir together the pepper and fruit juices.
Toss radishes with dressing and chilies. Taste. Add more salt, pepper or lime juice as needed. Garnish with herb, and serve.

Nutrition Facts : @context http, Calories 11, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 118 milligrams, Sugar 1 gram

SUMMER RADISH SALAD

Summer Radish Salad image

Looking for a recipe to use radishes from my garden, I came across this salad at a local restaurant. It's so good, I had to share.

Provided by lisascooking

Categories Salad Vegetable Salad Recipes

Time 1h25m

Yield 6

Number Of Ingredients 9

Ingredients

2 cups sliced radishes
½ teaspoon salt
1 cup sliced red onion
1 cup seeded and sliced cucumber
½ cup extra virgin olive oil
2 tablespoons white wine vinegar
½ teaspoon white sugar
1 clove garlic, minced
1 teaspoon chopped fresh dill

Steps:

Toss radishes with salt; let stand for about 10 minutes. Drain any liquid and transfer radishes to a large bowl. Add red onion and cucumber slices.
Whisk olive oil, vinegar, sugar, garlic, and dill in a small bowl until well mixed; pour over vegetables and toss to combine. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 188.1 calories, Carbohydrate 4.6 g, Fat 18.8 g, Fiber 1.1 g, Protein 0.7 g, SaturatedFat 2.6 g, Sodium 210.9 mg, Sugar 2.3 g

THAI CARROT & RADISH SALAD

Thai carrot & radish salad image

An Asian-inspired side dish that's everything a salad should be- light, fresh, colourful and crunchy

Provided by Sara Buenfeld

Categories Lunch, Side dish

Time 15m

Yield Serves 4 as a side dish

Number Of Ingredients 8

Ingredients

4 tbsp sweet chilli dipping sauce
zest 1 lime and 2 tbsp juice
1 tsp fish sauce
1 Little Gem lettuce , separated into leaves
2 carrots , cut into thin batons
10 radishes , sliced
4 spring onions , cut on the diagonal
handful roughly chopped coriander

Steps:

Mix the chilli sauce with the lime zest and juice, and fish sauce to make the dressing.
Arrange the lettuce in a large salad bowl. Toss all the remaining ingredients with the dressing just before you are ready to eat, to keep everything crisp and fresh, then add to the lettuce.

Nutrition Facts : Calories 54 calories, Fat 1 grams fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.9 milligram of sodium

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