Salad With Radish and Green Onions
"Small red mild radish are a favorite salad ingredient with many Germans. One of the many salad variations we usually eat. We prefer the mild nutty flavor of a medium-priced walnut oil to the fruity flavor of olive oil, the grainy texture of the country-style mustard and some tang from the vinegar, but feel free to use what you like best. I often sub the onions with 1 tablespoon chives."
photo by breezermom
- Ready In:
- 15mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
-
For Salad
- 10 -12 cups salad greens, torn into bite-sized pieces (we like romaine)
- 3⁄4 cup red radish, cut into 1/16 inch slices
- 1⁄4 cup green onion, cut into 1/8 inch slices
-
For Dressing
- 1 tablespoon cider vinegar
- 1 1⁄2 tablespoons apple juice (100% juice)
- 1 teaspoon country-style dijon mustard
- 1 pinch salt
- 1 pinch pepper
- 3 tablespoons walnut oil
- 1 pinch sugar (optional)
directions
- Put salad greens in a large bowl. Arrange radish and onions on top.
- For the dressing mix all ingredients except oil in a small bowl until blended.Stirring constantly with a fork or small whisker add oil gradually until emulsified. Taste. If too sour add a little sugar.
- Pour dressing over salad and toss well.
- Note: Country-style mustard gets hotter when you prepare the dressing in advance. If you do so, you should consider reducing the amount of mustard used.
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Reviews
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Wonderful, simple salad! I used a bit more vinegar and used hazelnut oil, since that is what I had on hand. Enjoyed the hint of apple flavor. Thanks for sharing! -
Wonderful -- brought to a potluck and everyone raved about it. I used olive oil and added cherry tomatoes and grated cheese but otherwise made as directed. Thanks for sharing! -
Simple! I subbed hazelnut oil for the walnut oil with a ratio of 50-50 oil to vinegar. Spicy Brown mustard replaced Dijon. Accompanied fish and Recipe #448277. Reviewed for Spanish/Portuguese Forum: Cebolletas/March. -
This is such a simple, yet delicious salad. I loed the light dressing with the mustard and slight nuttiness from the walnut oil. All the flavors went extremely well together. Thanx for posting! -
Simple and tasty indeed. I used olive oil in place of the walnut oil.
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Tweaks
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Simple! I subbed hazelnut oil for the walnut oil with a ratio of 50-50 oil to vinegar. Spicy Brown mustard replaced Dijon. Accompanied fish and Recipe #448277. Reviewed for Spanish/Portuguese Forum: Cebolletas/March.
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Simple and tasty indeed. I used olive oil in place of the walnut oil.
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Wow, we loved this simple and tasty salad. I used sweet plum vinegar because I was out of cider vinegar, and I used light olive oil instead of walnut oil. The dressing was just right. I've saved this to my favorite salads cookbook. Thanks Inge.
RECIPE SUBMITTED BY
Hi,
I am German and I live with my husband Thorsten (Chef Thorsten)in the former German capital Bonn, a rather small town near Cologne at the river Rhine.
I work in a teashop (a TeaGschwendner franchise shop, see my web site link) situated in a quaint little old house in the center of Bonn and like it a lot. I enjoy to make myself comfortable with a cup of tea and a book (an old cookbook is good).
