Romaine And Radish Salad Recipes

ROMAINE AND RADISH SALAD

A simple salad to serve at the start of your meal.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 6

Romaine and Radish Salad image

Steps:

Make dressing: In a small bowl or jar, whisk or shake together red-wine vinegar, olive oil, and ground cumin. Season with coarse salt and ground pepper.
Just before serving, place lettuce, and radishes, in a large bowl. Toss with dressing.

Nutrition Facts : Calories 80 g, Fat 7 g, Fiber 2 g, Protein 2 g

Ingredients

3 tablespoons red-wine vinegar
3 tablespoons olive oil
1/2 teaspoon ground cumin
Coarse salt and ground pepper
1 large head romaine lettuce, chopped
6 radishes stemmed, and cut into wedges

ROMAINE AND RADISH SALAD WITH BUTTERMILK LEMON DRESSING

Those of you who are getting loads of lettuce in your C.S.A. boxes may be tiring of salads, but this simple combination will never get old for me. Radishes look and taste beautiful against a romaine backdrop, and the creamy dressing is especially complementary. Radishes are rich in folic acid, vitamin C and anthocyanins, phytonutrients that are believed to have antioxidant properties.

Provided by Martha Rose Shulman

Categories easy, quick, salads and dressings

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 9

Romaine and Radish Salad With Buttermilk Lemon Dressing image

Steps:

Combine the romaine, radishes and herbs in a large salad bowl.
Whisk together the lemon juice, garlic, salt, olive oil and buttermilk. Just before serving, toss with the salad mix. Add salt and freshly ground pepper to taste, toss again, and serve.

Nutrition Facts : @context http, Calories 45, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 290 milligrams, Sugar 2 grams

Ingredients

2 hearts of romaine (the lighter, more delicate inner part of a head of romaine lettuce)
1 cup thinly sliced radishes (about 1 bunch)
1 to 2 tablespoons chopped chives, or a mixture of chives and tarragon
2 tablespoons freshly squeezed lemon juice
1 small garlic clove, puréed
Salt to taste
1 tablespoon extra virgin olive oil
5 tablespoons buttermilk
Freshly ground pepper

ROMAINE SALAD

Provided by Rachael Ray : Food Network

Categories side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 6

Romaine Salad image

Steps:

Combine chopped lettuce with torn leaves of mixed fresh herbs. Add some halved grape tomatoes to your salad for color and toss with vinegar and oil, salt and pepper, to your taste.

Ingredients

2 hearts romaine, chopped
1/4 cup whole leaves of fresh herbs, in any combination: parsley, basil, sage -- whatever you have on hand
1/4 pint grape tomatoes, halved
1 tablespoon balsamic vinegar, a couple of splashes
3 tablespoons extra-virgin olive oil, eyeball it
Salt and pepper

CRISP ROMAINE SALAD WITH TANGY VINAIGRETTE

Provided by Valerie Bertinelli

Categories side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

Crisp Romaine Salad with Tangy Vinaigrette image

Steps:

Add the olive oil, vinegar, lemon zest, lemon juice, mustard, shallot, 1/2 teaspoon salt, and 1/2 teaspoon pepper to a glass jar, screw on the lid and shake vigorously to emulsify.
Add the lettuce, chives and radishes to a large serving bowl. Add about half of the dressing and toss to combine. Add the Parmigiano-Reggiano and toss once again. Season with salt a pepper to taste. Serve extra dressing on the side.

Ingredients

1/4 cup extra-virgin olive oil
1/4 cup apple cider vinegar
1 teaspoon lemon zest and 3 tablespoons lemon juice, from 1 to 2 lemons
1 tablespoon whole grain mustard
1 small shallot, finely diced
Kosher salt and freshly ground black pepper
2 romaine hearts, cut into bite-size pieces
1/4 cup chopped fresh chives
1/4 cup sliced radishes
1/3 cup freshly grated Parmigiano-Reggiano

MEDITERRANEAN TUNA AND RADISH SALAD

Provided by Lauren Chattman

Yield Serves 4 as a main course

Number Of Ingredients 9

Mediterranean Tuna and Radish Salad image

Steps:

Whisk together the lemon juice, olive oil, and salt in a small bowl.
Combine the radishes, parsley, scallions, olives, and tuna in a medium-size bowl. Pour the dressing over the salad and toss to coat.
Divide the lettuce leaves among 4 plates. Top with the tuna salad. Serve immediately.

Ingredients

2 tablespoons lemon juice
3 tablespoons extra-virgin olive oil
1/4 teaspoon salt, or to taste
1 pound radishes, thinly sliced
2 tablespoons chopped fresh parsley leaves
3 scallions, white and green parts, chopped
6 kalamata or other large black olives, pitted and coarsely chopped
2 6-ounce cans tuna (preferably imported and packed in olive oil), drained
1 medium head romaine lettuce, washed, dried, and torn into bite-size pieces

ROMAINE SALAD WITH RADISHES, OLIVES, AND MINT

Categories Salad Leafy Green Olive Appetizer Quick & Easy Mint Radish Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 2

Number Of Ingredients 7

Romaine Salad with Radishes, Olives, and Mint image

Steps:

In a large bowl whisk together garlic paste, lemon juice, and oil until emulsified. Add romaine, olives, radishes, and mint and toss salad until combined well.

Ingredients

1/8 teaspoon minced garlic, minced to a paste with a pinch salt
1 teaspoon fresh lemon juice
1 tablespoon olive oil
the small inner leaves of 1 head romaine
4 Kalamata or other brine-cured black olives, sliced
3 radishes, cut into thin wedges
1 teaspoon julienne strips fresh mint leaves

HERB AND RADISH SALAD WITH FETA AND WALNUTS

This light, crunchy salad is inspired by sabzi khordan, the heaping platter of fresh herbs, radishes, walnuts and feta cheese that accompanies nearly every Persian meal.

Provided by Samin Nosrat

Categories dinner, lunch, quick, salads and dressings, appetizer, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

Herb and Radish Salad With Feta and Walnuts image

Steps:

Heat oven to 350 degrees. Spread walnuts in a single layer on a baking sheet and toast for 10 to 12 minutes until lightly golden. Let cool, then chop roughly. Place in a sieve and shake away loose skin and crumbs. Set chopped nuts aside.
Use a sharp knife or mandoline to slice the radishes and cucumbers into thin coins roughly 1/8-inch thick. Place in a medium bowl. Add walnuts.
In a small glass or jar, whisk together lemon juice and olive oil to make the dressing. Season with salt and pepper to taste.
Just before serving, season radishes, cucumbers and walnuts with a pinch of salt and dress lightly with 3 to 4 tablespoons of vinaigrette. Toss well to combine. Add crumbled cheese and toss gently to combine without breaking the cheese down too much. Arrange in a loose mound in a shallow serving bowl (or on a platter).
Place herbs in the mixing bowl, season with a pinch of salt, and dress very lightly with about 1 tablespoon vinaigrette. Toss to combine, then pile the herb salad atop the radishes and cucumbers. Serve immediately.

Nutrition Facts : @context http, Calories 166, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 269 milligrams, Sugar 2 grams

Ingredients

1 cup walnuts
2 bunches small radishes, trimmed (about 15 radishes)
3 Persian cucumbers, ends trimmed
2 tablespoons lemon juice
1/4 cup extra-virgin olive oil
Salt and ground black pepper
3 ounces sheep's milk feta cheese, crumbled (preferably French feta)
1/2 cup chives cut into 1-inch pieces (about 1 bunch)
1 cup loosely packed cilantro leaves and tender stems (about 1 bunch)
1 cup loosely packed dill fronds, stems removed (about 1 large bunch)
1/2 cup loosely packed mint leaves (about 1 small bunch)
2 sprigs tarragon, leaves stripped

ORANGE AND RADISH SALAD

The marriage of radish and orange punches way above its weight as a salad. This version is based on one James Beard collected. Alice Waters, the founder of Chez Panisse, has a recipe, too. So does Paula Wolfert, who dedicated her nine cookbooks to Mediterranean cuisine. Their inspiration came from countless Moroccans who have this salad in regular rotation, often with orange flower water. This recipe leaves it out, opting for a simpler but still refreshing salad that requires careful, precise preparation of the oranges and the radishes to make it shine. If you like, add a pinch of cinnamon to the dressing or sprinkle a bit on top.

Provided by Kim Severson

Categories brunch, lunch, salads and dressings, appetizer, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 5

Orange and Radish Salad image

Steps:

Combine lemon juice, sugar and ¼ teaspoon salt in a jar. Twist on the lid and shake until the sugar and salt dissolve; chill dressing thoroughly.
When ready to serve, simply arrange the orange rounds on a serving dish or individual plates, top with a pretty pile of radish matchsticks and drizzle with the dressing. Grate a bit of orange zest on top, if desired, and serve with the tiniest bit of flaky sea salt for finishing, if you like - but that exact amount is best left to individual diners.

Ingredients

1/3 cup fresh lemon juice (from 2 lemons)
2 tablespoons granulated sugar
Flaky sea salt
4 large oranges (preferably a mix of Cara Cara and navel oranges), peeled, pith completely removed, citrus sliced into rounds, deseeded and chilled, plus fresh orange zest for garnish if desired
1 bunch red radishes, cut into thin matchsticks and chilled

ROMAINE, RADISH, AND CUCUMBER SALAD WITH TAHINI DRESSING

Categories Salad Blender Side No-Cook Vegetarian Quick & Easy Lemon Cucumber Radish Fall Healthy Honey Sesame Soy Sauce Lettuce Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher

Yield Makes 4 servings

Number Of Ingredients 14

Romaine, Radish, and Cucumber Salad with Tahini Dressing image

Steps:

Make dressing:
Blend all dressing ingredients in a blender until smooth. (If desired, blend in more water, 1 teaspoon at a time, to thin dressing.)
Make salad:
Toss together all salad ingredients in a large bowl with just enough dressing to coat.

Ingredients

For tahini dressing
1/4 cup well-stirred tahini (Middle Eastern sesame paste)
1/4 cup water
2 1/2 tablespoons fresh lemon juice
2 tablespoons soy sauce
1 tablespoon mild honey
1 small garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon cayenne
For salad
1/2 pound romaine, torn into bite-size pieces (6 cups)
1 bunch radishes (1/2 pound), trimmed, halved, and thinly sliced (1 cup)
1/2 seedless cucumber (usually plastic-wrapped), halved lengthwise and thinly sliced crosswise
4 scallions, thinly sliced

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