Monday, April 30, 2007

Radish Walnut Salad With Golden Balsamic Vinaigrette

I've had the best intentions of posting some back-logged recipes, but sadly have found myself so otherwise occupied that I'm barely keeping up with a photo a day on my garden blog.

Mr CC has been grilling veggies and I've been making salads and that's what's been on the table for dinner lately. Good, healthy food but not particularly blogworthy. Until last night's salad.

You might think those are apples in the photo, but you'd be wrong. No, the secret ingredient here is radishes; recently re-discovered (by me), sweet, crunchy, crisp radishes. I've been born again.

I'd not been a radish fan since, as an unknowing child, I bit into one that not only burned my mouth, but burned a memory forever in my brain - EAT RADISHES, SUFFER PAIN!

Then I discovered the round, red, sweetly delicious Red Globe Radishes and suddenly I can't get enough of them. All these years. Who knew?

This simple salad is superb with a vinaigrette made with a combination of walnut and olive oils.

Radish Walnut Salad with a Golden Balsamic Vinaigrette
Christine's original recipe
Organic spring mix of salad greens

4-6 sweet red globe radishes
1/2 cup walnut pieces
2 ounces golden balsamic vinegar
1 teaspoon aged balsamic vinegar
1 tablespoon good dijon mustard
2 ounces roasted walnut oil
2 ounces extra-virgin olive oil
pinch sea salt
several grinds good black peppercorns

Wash and trim the radishes and cut into quarters.
Assemble the salad by putting the greens in a large bowl followed by the radishes and walnut pieces.
For the dressing, whisk the vinegars, mustard, salt and pepper in a glass cup until blended.
Briskly whisk in the walnut oil then the olive oil until the mixture is emulsified (thickened and combined).
Pour some of the dressing over the salad, toss and serve.
This salad goes nicely with grilled zucchini and portobello mushrooms. If you'd like a bit more protein, add a filet of pan-seared tilapia.

As for my new love affair with radishes, French Breakfast is next on my list. Where will it end?

Copyright © 2005-2007, Christine Cooks. All rights reserved


  1. I'm still trying to learn to like them.
    I'll try again.
    Your salad is lovely.

  2. I have always liked radishes, I know they can be a bit hot. The ones I really like are called french breakfast radish - they may have another name they are longer rather than round. Very healthy salad. I have bought some walnut oil in readiness to make some of your dressing which I think you posted before?

  3. I love radishes in salads!
    I have 2 rows that are almost ready to eat - of the French Breakfast radish. I'll plant some of these red ones next. They looks so good - and pretty in the salad

  4. Whatever the reason, I'm also on a kick with radishes lately. Love them! This looks wonderful.

  5. Thanks Tanna. Find the sweet ones and start there.

    I just bought French Breakfast and will have some tomorrow.
    I make many variations of vinaigrette. It just depends on what's in the salad.

    I wish I'd gotten rows of radishes in my garden this year. Maybe next year...

    I'll bet they're really healthy for you. I should do some research.


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