Filed Under: healthy summer salad, radish, Salad

Root to Tip Radish Salad

Radishes are fast-growing, with the seed germinating in three or four days and the crop maturing in three to four weeks.

June 3rd, 2016

Appreciated for their crisp texture and mild, tangy and sometimes peppery flavour, radishes are great in salads like this one that pairs nicely with Jackson-Triggs Reserve Riesling Gewurztraminer VQA.
  • 10-12 radishes with their greens attached
  • 6 cups baby arugula
  • 6 cups baby kale
  • 1 bunch basil (green or purple)
  • 1 bunch chives
  • 1/2 cup warm butter vinaigrette (ingredients below)
  • Salt and pepper to taste
  • Warm Butter Vinaigrette Ingredients
  • 1/4 cup salted butter
  • 2 tbsp white wine vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 2 tsp truffle oil, optional
  • 2 tsp truffle paste, optional
  1. Cut the radish greens from the root, rinse and place the greens into a large bowl with the arugula and kale.

  2. Slice the radish root very thinly, preferably using a mandolin.

  3. Gently pick the basil leaves and slice the chives very finely.

  4. Toss the greens with sliced radish and herbs.

  5. Add the warm butter vinaigrette to the greens and mix well.

  6. Season the salad with salt and pepper to taste.

  7. Warm Butter Vinaigrette Directions

  8. Melt the butter in a small pan over low heat.

  9. Once melted, whisk in white wine vinegar, mustard and honey.

  10. If using, add truffle oil and truffle paste.

  11. Use this vinaigrette while warm.

Root to Tip Radish Salad