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Whole-Leaf Radish and Herb Salad Recipe

Whole-Leaf Radish and Herb Salad Recipe


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Whole-Leaf Radish and Herb Salad

This bright and rejuvenating summer salad takes advantage of the season’s fresh herbs.

Ingredients

  • 3 cups loosely packed small, tender radish leaves (or use larger, tender leaves torn into pieces)
  • 2 cups quartered radishes
  • 2 cups loosely packed small fresh flat-leaf parsley leaves
  • ¾ cup loosely packed small sprigs dill
  • ¾ cup loosely packed sprigs chervil
  • ¾ cup loosely packed fresh tarragon leaves
  • 1 ½ teaspoons other red-wine vinegar
  • ½ teaspoon fine sea salt
  • 3 tablespoons extra-virgin olive oil

Directions

In a large serving bowl, combine the radish leaves, radishes, parsley, dill, chervil, and tarragon. Cover and chill for about 30 minutes to crisp the leaves.

In a small bowl, whisk together the vinegar and salt, then whisk in the oil to make a dressing. Drizzle the dressing over the salad and toss gently to coat evenly. Season with salt to taste.


Warm Asparagus, Radish, and New Potato Salad with Herb Dressing Recipe

Potato salad gets a makeover for the season with the addition of roasted asparagus and radishes. The tangy dressing can be made up to a week in advance and stored in the refrigerator. Roasted vegetables hold up better on a Easter buffet than a bowl of mixed greens&mdashand they&rsquore more interesting too. A tip from the Test Kitchen: If your potatoes are taking longer to roast, keep them going before adding the asparagus. A soft potato is better than a mushy asparagus.


  • 4 oil-packed anchovy fillets
  • 1 medium clove garlic, minced
  • ⅓ cup lemon juice
  • 2 tablespoons champagne vinegar
  • 1 tablespoon raw honey
  • ½ cup cup extra-virgin olive oil, preferably Arbequina
  • ¼ teaspoon sea salt
  • Freshly cracked pepper to taste
  • 1 pound radishes, trimmed and very thinly sliced
  • 2 cups packed small sorrel leaves or baby arugula
  • 1 small shallot, very thinly sliced, rings separated
  • ½ cup fresh basil, torn into small pieces
  • ½ cup fresh tarragon, torn into small pieces
  • ¼ teaspoon sea salt
  • Freshly cracked pepper to taste
  • ½ cup crumbled feta or soft goat cheese
  • 4 teaspoons lemon zest
  • 1 tablespoon finely grated fresh horseradish
  • Piment d'Espelette for garnish

To prepare dressing: Combine anchovies, garlic, lemon juice, vinegar and honey in a blender process until almost smooth. With the motor running, drizzle in oil through the feed tube and process until creamy. Season with 1/4 teaspoon salt and pepper to taste.

To prepare salad: Combine radishes, sorrel (or arugula), shallot, basil and tarragon in a large mixing bowl. Season with salt and pepper. Gently toss with 1/2 cup of the dressing (reserve the remaining dressing for another use). Transfer to a serving bowl or platter. Top with feta (or goat cheese), lemon zest, horseradish and a sprinkle of Piment d'Espelette, if desired. Serve immediately.

To make ahead: Refrigerate dressing (Step 1) for up to 3 days bring to room temperature before using.


Celery, Radish, and Herb Salad

1 large bunch celery, with leaves (about 2 pounds)
3 large or 4 medium radishes
2 tablespoons lightly packed fresh Italian parsley leaves
2 tablespoons lightly packed fresh mint leaves
1 ½ tablespoons extra-virgin olive oil
½ small lemon
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
1 ounce Parmesan cheese

Remove the 6 or 7 outermost dark green celery stalks and reserve for another use. Cut the core away from the remaining paler, leafy stalks. Slice them thinly on the bias, only coarsely chopping the leaves, and place the sliced stalks and leaves in a large bowl.

Slice the radishes thinly and add them to the bowl along with the parsley. Tear any larger mint leaves in half and add the mint to the bowl.

Drizzle with the oil, the juice of the lemon (about 1 tablespoon), salt, and pepper and toss to combine.

Shave the Parmesan cheese with a vegetable peeler into thin, wide strips. Serve the salad garnished with the Parmesan shavings.

Serving size: 1 cup salad and about 5 Parmesan shavings

Calories 90 Total Fat 7g (Sat Fat 2g, Mono Fat 4.6g, Poly Fat 0.6g) Protein 3g Carb 4g Fiber 2g Cholesterol 5mg Sodium 340mg


♻️ Sustainable kitchen tips

We believe that living a green lifestyle starts in the kitchen, so here are a few tips to make this recipe healthy for you AND the planet.

Use root-to-stem cooking techniques. The great thing about radishes is you can truly use root-to-stem cooking on all parts of the vegetable. Use radish roots in salads or bake sliced radishes into chips, use the stems to season a homemade vegetable broth, and use the tops in a sauce like chimichurri.

To make this recipe healthier, choose whole grain pasta. Choose whole grains whenever possible, including in pasta. Whole grain pasta is higher in fiber and other nutrients compared to refined white pasta and is closer to grain's natural state, which means it’s a healthier choice for you and for the planet (EAT Lancet Report).

Stock up on pesto for other meals. Did you make more pesto than you actually need for this pasta? Great! Freeze it in an airtight container for up to 2-3 months to enjoy later in soups, stews, and on top of roasted or grilled vegetables.


Celery, Radish, Blue Cheese Salad with Buttermilk Herb Dressing

In late winter and early spring, I begin to need crunchy vegetables in an almost circadian way. My yearnings turn from the long cooked winter squashes and roasted broccoli of wintertime to bright green spring flavors that snap. That’s when this salad steps in, before the actual greens are growing in my garden. I remove the larger celery stalks and use them for mirepoix. If the outer stalks starts to look spent, move them to the stock-starting bag of vegetable scraps in the freezer. For this salad, I use the heart of the celery, the pale green, almost yellow, tender stalks and leaves. My favorite blue cheese, sharp and creamy, is from Point Reyes if your blue cheese is very salty, reduce the salt in the dressing. The toasted pecans are an essential part of the whole shebang I candy them but you don’t have to.

1 celery heart, root end removed, sliced in 1-inch sections, on the diagonal, leaves and all

2 or 3 radishes, depending on size, sliced thin

1 one-ounce slice of blue cheese

2 tablespoons (1/4 ounce) blue cheese

2 tablespoons chopped flat leaf parsley

2 tablespoons chopped chives

1 tablespoon honey (hot honey, if you wish)

Several turns of the pepper grinder

In a small skillet, toast the pecans for about 7 minutes. Sprinkle the brown sugar over the pecans and shake the pan as the sugar melts and sticks to the toasted nuts. Keep shaking the pan until the sugar has melted and coated the pecans. Remove them from the pan and let them cool while composing the celery, radishes, and blue cheese on a salad plate because you are special and your salad should be pretty. Add the pecans.

Place the buttermilk, blue cheese, parsley, chives, honey, salt, and pepper into the blender and whir until smooth. Taste and add salt or pepper, if needed. Alternatively, use your chef’s knife to finely chop the herbs and, in a jar with a tight fitting lid, shake the ingredients until combined.


Recipe Summary

  • ½ ripe peeled avocado, sliced
  • 1 teaspoon fresh lime juice
  • 2 ears yellow corn with husks
  • 2 heads Boston or Bibb lettuce
  • ½ cup thinly sliced radishes
  • ½ cup Avocado-Herb Dressing

Combine sliced avocado and juice in a small bowl cover and refrigerate. Trim both ends of corn cobs, leaving husks from corn intact. Place the corn on a baking sheet. Bake at 450° for 20 minutes or until tender. Cool. Remove husks from corn scrub silks from corn. Cut kernels from ears of corn discard cobs.

Reserve 4 whole lettuce leaves. Chop remaining lettuce to measure 4 cups. Combine chopped lettuce, avocado mixture, corn, and radishes. Spoon lettuce mixture into lettuce leaves. Serve with Avocado-Herb Dressing.


20 Radish Recipes That Go Beyond Salads

Matt Taylor-Gross

The diversity of radishes is remarkable, and a trip to the farmers’ market reveals their rainbow potential. In the spring and summer growing season, the spicy bulb can be found in shades of white, purple, pink, black, and green (the watermelon radish is pale green on the outside and a deep magenta within), and in shapes that range from stout and bulbous to long and thin like a delicate icicle. They also vary widely in heat, from mild and slightly sweet to almost painfully peppery.

The easiest thing to do with radishes is to take a baguette, spread it with good quality butter, and layer raw, thinly sliced radishes on top. Sprinkle with salt to taste and you’re done: it’s a surefire snack for yourself, or the easiest appetizer that you can serve at holiday parties. Or, just spread the butter and salt directly on the radishes themselves, eliminating the baguette altogether.

Or go beyond butter and use the vegetable in a myriad of raw or cooked dishes. Try radishes sliced or shredded into salads, fermented into pickles, or cooked into stews, soups, and braises—you can’t go wrong.

French Boursin Dip with Radishes

A creamy soft cheese spread flecked with dill, parsley, and chive. Get the recipe for French Boursin Dip with Radishes »

Sprouts, Kohlrabi, and Beet Salad with Herbed Crème Fraîche Dressing

Sprouts, Kohlrabi, and Beet Salad with Herbed Crème Fraîche Dressing

Cucumber and Radish Salad with Fresh Cheese

This simple garden salad sits on a milky bed of crumbled biezpiens, a soft, fresh cow’s-milk cheese omnipresent throughout Latvia. This recipe details how to make your own, but in its place you can substitute a well-drained ricotta or crumbled queso fresco. Get the recipe for Cucumber and Radish Salad with Fresh Cheese » This take on okroshka, a classic summer soup named after the Russian word kroshit, meaning “to crumble” uses tangy kefir or buttermilk as a base and is filled with heaps of torn fresh herbs. Grated horseradish and spicy mustard add a gentle backnote to the soup. If you can’t find quail eggs or don’t have the patience to peel them, hard-boil chicken eggs and cut them into quarters. Get the recipe for Chilled Buttermilk Soup with Herbs (Okroshka) »

Quinoa Salad with Snap Peas, Scallions, and Mint

Quinoa Salad with Snap Peas, Scallions, and Mint

Shtetl Toast

Gribenes, the deeply-flavored result of cooking chicken skin and onions down in fat—a byproduct of rendering schmaltz—is perfect fodder for schmearing on this crostini from Wise Sons Jewish delicatessen in San Francisco. Get the recipe for Shtetl Toast »

Prawns with Edamame Slaw and Carrot Miso Sauce

Carrot juice and white miso make a sweet umami dressing for jumbo prawns and a spicy slaw of radish and edamame in this recipe adapted from chef Ryan Edwards of Appellation restaurant in Barossa, Australia. Get the recipe for Prawns with Edamame Slaw and Carrot Miso Sauce »

Radish and Cilantro Salad with Goat Cheese

Radish and Cilantro Salad with Goat Cheese

Justin Smillie’s Peppercorn-Crusted Short Ribs with Lemon, Olives, and Radishes

These short ribs are brined, steam-roasted, and then seared, making the meat succulent and turning the peppercorn rub into a thick, spicy bark. Get the recipe for Justin Smillie’s Peppercorn-Crusted Short Ribs with Lemon, Olives, and Radishes »

Asparagus Mint Slaw

Raw asparagus, carrots, and radishes get tossed with fresh mint and vinegar in this bright and crunchy slaw. Get the recipe for Asparagus Mint Slaw »

Fava Bean, Herb, and Pomegranate Fattoush

Fava beans add protein to this take on the Levantine bread salad from Australia-based chef Matt Wilkinson. Get the recipe for Fava Bean, Herb, and Pomegranate Fattoush »

Braised Zabuton with Coffee Beans

The small flap of meat between the chuck and the rib eye in Wagyu is called the zabuton, meaning “cushion” in Japanese. Nicely marbled with intramuscular fat, the little-known cut—sometimes dubbed a Denver steak—is buttery and rich. Get the recipe for Braised Zabuton with Coffee Beans »

Radish and Butter Sandwich

It’s tres French to pair crisp, spicy radishes with softened, salted butter a thin-sliced baguette is the perfect vehicle.

Vegetables Pickled in Kelp Vinegar

Dashi, an enhanced kelp stock with rich umami flavor, is a staple component of Japanese cooking it has the remarkable effect of accentuating the flavors of anything cooked in it. Here, it adds depth to a pickle brine from award-winning cookbook author Hiroko Shimbo. We use radishes, but any sturdy vegetables, such as peppers, cauliflower, or onions, will do. Get the recipe for Vegetables Pickled in Kelp Vinegar »

Watermelon Radish, Ahi Tuna, and Snap Pea Salad

Watermelon Radish, Ahi Tuna, and Snap Pea Salad

Marinated Celery and Avocado Salad

Crisp celery and radishes are lightly pickled in lemon juice in this salad from chef Juan Pablo Mellado Arana of Las Cabras in Santiago, which makes a perfect addition to any heavy Chilean meal.

Sweet and Sour Vegetables with Poached Egg

Ginger, lemongrass, and maple vinegar add a warm base note to this dish, which is packed with root vegetables, and topped with a crisp greens and a poached egg.

Pickled Radishes and Green Onion

Crisp, spicy radishes get a dose of toasty warmth from sesame oil in this quick pickle, brightened with scallions and sesame seeds.

Croatian Radish Salad (Salata od Rotkvica)

This citrusy radish salad also makes a cool, palate-cleansing side for whole grilled fish.

Open-Faced Rye, Poached Red Snapper, Pickled Radish, and Salsa Verde Sandwich

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Ingredients

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

Herbed ricotta

  • Cheese –Ricotta cheese is essential!
  • Herbs –Fresh basil, oregano, and thyme.

Salad

  • Dressing –Olive oil, balsamic vinegar, salt and pepper.
  • Pepper –Serrano pepper sliced up for a little touch of heat. Feel free to skip it if you don’t like the heat.
  • Herbs –Fresh basil and oregano.
  • Veggies –Heirloom tomatoes, cucumber, sliced radish, and red onion.

Quick Pickled Cucumber Radish Herb Salad

A recipe for a quick pickled radish and cucumber salad with fresh herbs: a light side dish perfect for a heavier main course.

This recipe for fresh quick pickles happened on accident. We had just purchased a mandollin and were testing it out while doing two different recipe photo shoots. So this healthy salad recipe actually came about because I was trying to clean up the kitchen. This fresh side dish uses spring vegetables, cucumber, radish and watermelon radish paired with fresh dill and mint to make a quick pickled salad.

But don't think of this as "pickles" in the traditional pickle from cucumber for hamburgers pickle. This is a crisp, crunchy fresh produce salad that cuts through heavier main courses. Like this as a side with chicken tossed in a BBQ sauce? Awesome. This with curried chickepeas? I can vouch: also awesome. Anything where you're craving a lighter balance, this recipe is nice to have in your fridge, ready to go.

In case you're curious, and because a nice lady at the grocery asked me this question: watermelon radishes do not taste like watermelon. They are named because when they're cut open, they look like the green rind and pink inside of a traditional watermelon. I personally find them to be more mild and less peppery than traditional radishes (also used here). I'm using them for aesthetic reasons, but also because I think this salad benefits from a larger produce item in the mix of small rounds.

I also want to touch on the methodology for this recipe. I do not recommend making this unless you have a mandolin. It's a piece of equipment that you use to thinly slice items. Thin slices are essential for making this recipe crave worthy. If you're hand slicing with a knife, you're likely making these rounds too thick and the light quick pickle won't work. Or, if you are slicing them thinly enough by hand, you're going to get REAL tired of cutting REAL quick. And nothing tastes good when you're pissed off. I mentioned this in the curried chickpea recipe that also has a quick pickle side dish, but this is the mandolin we use and I highly recommend it. It's very sturdy and easy to use.


Watch the video: Cooking With Fey Ανάμεικτη σαλάτα με αβοκάντο!