Radish Salad

 

 "Cut 4 large radishes in slices. Add sliced cucumber. Mix oil and vinegar in equal quantities season with salt and pepper. Pour sauce over the salad. "

Lentil Salad with Buttermilk Dressing

This recipe is an adaptation of a recipe from Hannaford's March/April Fresh magazine. The original recipe is the Asparagus and Lentil Salad with Buttermilk Dressing. The dressing is easily one of my favorite buttermilk dressing ever!


















We had everything but the radishes so we made it without. You can make and refrigerate the dressing and lentils up to 2 days in advance.

Ingredients

for the dressing:

1/2 cup mayonnaise

1/4 cup plain Greek yogurt

1/4 cup buttermilk

2 Tbsp. minced fresh parsley

2 Tbsp. minced fresh chives

For the lentils:

1 Tbsp. lemon juice

2 tsp. Dijon mustard

1 garlic clove, minced

4 cups water

1 cup French lentils, rinsed

6 Tbsp. extra-virgin olive oil

1 tsp. lemon zest and 3 Tbsp. juice from 1 lemon

1 head Bibb lettuce, torn into bite-size pieces

Salt and pepper

Process

1.  To make buttermilk dressing, whisk together mayonnaise, yogurt, buttermilk, parsley, chives, lemon juice, and mustard in a medium bowl until smooth and season with salt and pepper to taste; refrigerate until ready to serve.

2. Combine water and lentils in a large saucepan and bring to a boil. Reduce heat to low and cook until lentils are tender but still hold their shape, about 20 minutes. Drain lentils and transfer to a large bowl. Add 1/4 cup oil and lemon zest and juice to bowl, season with salt and pepper to taste, and set aside. (refrigerate for a cold salad)

3. To serve, line a platter with lettuce. Stir lentil mixture to re-coat with lemon and oil, then spread evenly over lettuce. Spoon dressing evenly over top and serve.

Radish Butter

This recipe originated with Martha Stewart but I have modified it to fit my taste. I use it on Melba toasts for a snack or inside sandwiches. It also makes a fantastic and zippy alternative to garlic bread. For the original recipe, click here.

Ingredients
1 bunch of radishes (about 8)
1 stick of butter, softened.
freshly ground pepper (or even lemon pepper for a little extra zip!)
finely chopped fresh tarragon
kosher salt

Process

1. Clean and trim radishes as necessary.
2. Grate radishes.
   
3. Place grated radishes in a strainer and press out excess liquid.
   
4. Place drained radishes in bowl with butter and seasonings.
   
5. Mash mixture together and stir completely.
   
6. Chill in refrigerator and use when ready, warming to room temperature first for spreading ease.
   

Radish Dressing

This recipe began as a need to use up my radishes, my carrot row markers, that come to age quickly and suddenly inundate my late spring garden with roots ready to harvest. Spicy as they are, my plan was to create a salsa or a relish, but I ended up making the most wonderful and sustainable Spicy Salad (recipe to follow), and consider this recipe to be the dressing.

Ingredients
12 Radishes, quartered and then thinly sliced
1/4 cup Raspberry Vinegar
1/2 cup olive oil (or more to taste)
1 to 2 Tablespoons lemon juice
A couple pinches of salt
1 teaspoon oregano
( I bet mint might work REALLY well too! Just might try it this weekend!)

Process

1. Pare radishes, and the cut into quarters.
   
2. Into a medium water tight container (trust me, use a lidded Tupperware or it's like), cut 1/4 radishes into thin slices.
   
3. Combine remaining ingredients and stir. Put the cap on and shake. Put it in the refrigerator and walk away. Come back and stir it, recover and chill some more. You get the drift, let it marinate and agitate it often. You will use this later over and awesome sustainable salad mixture.