Crisp, colorful radishes are perfect for summertime salads! These root veggies are a source of vitamin C, antioxidants, and fiber. There are many varieties of all shapes, sizes, and colors – red, purple plum, French breakfast, watermelon, white icicles, and Easter egg radishes. The freshest radishes have their green leaves and steams still attached. Choose firm, bright colored radishes without cracks at your local grocery store or farmers market.
Radishes add flavor and a pop of color to a simple leafy green salad. In this recipe, I chose purple plum and red radishes, but French breakfast are delicious in the salad too. With just a few simple ingredients, you’ll love making this salad all season long. Pair this refreshing, cool salad with grilled chicken, fish, or steaks.
Recipe: Radish Salad with Lemon Vinaigrette
Ingredients
Radish Salad:
- 4 cups baby red butter lettuce
- 2 cups radishes, roots and stems trimmed
- ½ cup crumbled goat cheese
Lemon Vinaigrette:
- ¼ cup olive oil
- 1 tablespoon champagne vinegar
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon honey
- 1 tablespoon fresh oregano, coarsely chopped
- ¼ teaspoon salt
- Freshly cracked pepper
Directions:
- Wash radishes, remove stems and trim roots. Slice into wedges.
- In a salad bowl, add the red butter lettuce. Top with sliced radishes and crumbled goat cheese.
- To make the vinaigrette, whisk together the olive oil, champagne vinegar, lemon juice, honey, chopped oregano, salt, and freshly cracked pepper.
- Pour lemon vinaigrette over the salad. Toss to coat all ingredients evenly. Sprinkle with additional fresh oregano leaves if desired.
