This salad was inspired by a bunch of really pretty radishes that I got at the farmer’s market. They were white, red, magenta and pink. Too pretty to say no to.
I’ve never really thought about radishes much before. They’re somewhat of an overlooked vegetable. I decided to really highlight them in this salad. Not only their bright colors, but also their bright, peppery flavor.
The simplicity of this salad really highlights that peppery flavor. I mixed (also peppery) watercress with mild spinach and thinly sliced bits of hearty kale to give a good body of variety to the salad. I used a very buttery high quality extra virgin olive oil that mellowed out the peppery veggies rather than using a stronger flavored oil. There is just barely enough lemon juice to brighten with a kiss of citrus.
And if you find edible flowers at your farmer’s market for only $1 like I did, why not throw them on top? I served this at a brunch (I love having salad at brunch), but it would also a great refreshing start to any heavier meal.
Radish Salad Serves 3-4 as a side dish
- 4 Radishes
- 2 chopped Greens, such as Spinach, Arugula, Watercress, Kale
- Juice of half a Lemon
- 1 tbs buttery Extra Virgin Olive Oil
- 1 tbs minced Parsley
- Fresh ground Pepper
- Edible Flowers, optional
- Add the lemon juice and olive oil to a large mixing bowl. Briefly whisk together.
- Add the greens and parsley. Grind some pepper over the top. Gently toss the greens in the bowl with tongs or your hand until all the greens are lightly coated with the lemon and olive oil.
- Plate the greens. Toss the sliced radishes in the bowl to lightly coat them with any remaining oil. Place the radishes on top of the greens. Garnish with edible flowers and a few grounds of pepper.
Love the edible flowers!
That salad is gorgeous! Yumyum.