Radish Salad Recipe
This bright and zesty Radish Salad with red onions, creamy feta cheese, and fragrant fresh dill is a lively addition to your table. It comes together quickly, and with a tangy lemon vinaigrette, it pairs perfectly with crab cakes!
Servings: 6
Ingredients
- 1 large bunch red radishes or 2 small bunches, trimmed and sliced (approximately 3 cups)
- 1 small red onion halved and thinly sliced
- 1/2 cup chopped fresh dill
- 1/4 cup fresh lemon juice (approximately 1 large lemon, juiced)
- 1 tablespoon red wine vinegar
- 1 large clove garlic minced
- 2 teaspoons Dijon mustard
- 1/2 cup extra virgin olive oil
- Salt and freshly ground black pepper
- 1/2 cup crumbled feta cheese
Instructions
- Combine the lemon juice, red wine vinegar, garlic, and Dijon mustard in a small bowl.
- Drizzle in the olive oil, whisking constantly until combined and the vinaigrette is fully emulsified. Season to taste with salt and black pepper.
- Combine the sliced radishes, red onion slices, and fresh dill in a bowl.
- Pour the vinaigrette over the radishes, red onion, and dill. Stir to coat.
- Transfer to a serving bowl and gently stir in the crumbled feta cheese. Serve immediately.
Notes
SUBSTITUTIONS:
- Can use fresh mint in place of dill.
- Use feta cheese that’s still in block form. Although crumbled feta cheese will also work, it looks messy, and the smallest particles tend to dissolve into the acidic dressing.
- This radish salad can be made to the point of adding the vinaigrette. Store the vegetables and the vinaigrette separately. The acidic dressing will soften the radishes substantially, reducing the crunch factor.
Nutrition
Serving: 1 | Calories: 207kcal | Carbohydrates: 4g | Protein: 2g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 11mg | Sodium: 168mg | Potassium: 99mg | Fiber: 1g | Sugar: 1g | Vitamin A: 358IU | Vitamin C: 10mg | Calcium: 79mg | Iron: 1mg