Zippy Radish Salad Recipes

SPRING RADISH SALAD

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.

ZIPPY RADISH SALAD

Steps:

• In a bowl, combine radishes, cheese and onions. In a small bowl, combine garlic, vinegar, mustard, salt and pepper; whisk in oil until smooth. , Pour over radish mixture; toss to coat. Chill for 2 hours. Serve on a bed of lettuce.

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.

ZIPPY TUNA

Steps:

• Mix tuna, mayonnaise, yellow mustard, horseradish, lemon juice, garlic powder, and salt together in a bowl.

CHUNKY RADISH SALAD

Steps:

• Cut the radishes, cucumber, and feta into 1-inch pieces. Transfer all the pieces to a medium mixing bowl. Halve the cherry tomatoes. Add tomato halves and dill to the radish mixture. Toss to combine.
• In a small bowl, combine the vinegar, salt, and pepper. Whisk in the olive oil until combined. Drizzle vinaigrette over radish mixture, and toss well. Tear basil leaves into medium pieces, and toss. Serve.

ZINGY RADISH SALAD

Steps:

• Segment the oranges over a salad bowl, allowing the segments and any juice to fall into the bowl. Stir in the vinegar, onion and radishes, add some seasoning and allow to stand for 5 mins.
• Divide the smoked salmon between 4 plates. Toss the watercress through the radish mix, then put a handful on top of the salmon, making sure you have a bit of everything on each plate. Serve with any juices from the bowl poured over, and some brown bread if you like.

ZIPPY MARINATED VEGETABLE SALAD

Steps:

• Place all vegetables in mixing bowl, except tomatoes. Pour dressing over the top and refridgerate for at least 4 hours. (The longer refridgerated the better). Before serving add tomatoes and parmesean cheese. If you have a little left over cook some spaghetti and add left overs to the spaghetti and you have a nice pasta salad. You may substitute ceaser with italian dressing.

SHRIMP SALAD WITH HORSERADISH RéMOULADE

Steps:

• Bring 6 cups water to a boil in a medium saucepan. Add bay leaf, thyme sprig, 1 tablespoon salt and 1 teaspoon pepper. Reduce heat to a simmer and add shrimp. Cook shrimp until shells turn red, only a minute or two. Transfer to a large bowl of cold water, let cool, then peel and set aside.
• Meanwhile, put beets in a saucepan, cover with water and bring to a boil. Reduce heat and cook at a brisk simmer until tender when tested with a skewer, about 20 minutes. Remove and let cool on a plate until just cool enough to touch. Slip off beet skins and discard. Cut beets into small wedges. Put in a bowl, season generously with salt and pepper, and add vinegar and oil. Toss and let marinate for 15 minutes. (You may prepare beets up to a day ahead.)
• Make the rémoulade: Stir together crème fraîche, mustard, cayenne, horseradish and capers. Add 1/2 teaspoon salt, and stir in tarragon, parsley and dill. Refrigerate for an hour (or as long as overnight). Just before serving, stir in lemon juice and check seasoning.
• Assemble the salad just before serving: Make a bed of watercress on a large platter. Spoon beets and any juices evenly over watercress, then sprinkle celery slices over top. Arrange shrimp here and there and surround with hard-cooked egg halves. Give a last, very light sprinkle of salt and serve. Pass rémoulade at the table.

ZIPPY VEGGIE SALAD

Steps:

• In a large bowl, toss together all of the veggies.
• In another bowl, stir together the sour cream, mayo (start with the lesser amount), horseradish, salt, garlic powder, pepper and sugar.
• Pour the dressing over veggies; toss to caot well.