I never liked radishes as a kid. They’re spicy in a weird way and they made my nose hurt when I ate them too quickly. As an adult, I do like them but only in a guarded, has to be dipped in something sort of way.
I may not be a total radish convert yet, but I am working on it. This salad is a small step, but it is delicious! It’s crunchy, savory, fresh and a perfectly acceptable way to eat radishes.
The vinaigrette is quick to make and can be stored in the fridge for up to 3 days. Toasting the pistachios is not totally necessary but it gives the vinaigrette a nice nutty flavor that is totally worth the extra work. Serve the extra vinaigrette as a veggie dip or tossed with chicken and pasta for a tasty dinner.
Radish Salad with Pistachio Vinaigrette
Prep Time: 15 minutes
Start to Finish: 15 minutes
Pistachio Vinaigrette
1 tablespoon finely chopped shallot
1/4 cup plus 1 tablespoon olive oil
1/4 cup shelled pistachios
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
1/2 teaspoon sugar
1/4 teaspoon fine sea salt
1/8 teaspoon fresh cracked pepper
2 tablespoons sliced green onions
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint
Radish Salad
2 heads small butter lettuce, torn
1 baby cucumber, thinly sliced
1 small bunch radishes, thinly sliced
1/4 cup pea shoots or sprouts
2 tablespoons shelled pistachios
To make the vinaigrette: In a medium skillet, heat 1 tablespoon of the olive oil. Add shallot and cook over medium-low heat, stirring constantly for 2 minutes or until softened. Add pistachios and cook for an additional 1 to 2 minutes, until warmed through and lightly toasted.
Place shallot and pistachio mixture and remaining olive oil in the bowl of a food processor and pulse until smooth. Add remaining vinaigrette ingredients and process until smooth. Thin slightly with a tablespoon or two of water, if desired. Refrigerate until ready to use. Makes about 1 cup.
To make the salad: On a serving platter, place lettuce, cucumber radish and pea shoots. Drizzle with 2 to 3 tablespoons of the dressing. Top with pistachios and serve immediately.
Makes: 2 Servings
Radish and Sorrel Salad from My Recipes
Watermelon Radish, Ahi Tuna and Snap Pea Salad from Saveur
