Russian Radish Veggie Salad Recipes

Steps:

• 1. At your local farmers market, get the prettiest bunch of radishes, wash them well, trim the ends, and dry with paper towels.
• 2. Slice radishes into half-moons, not thick, not thin - just right. Mix some sour cream with salt, then mix it with radishes.
• 3. Eat right away, while the juice is still holding inside the slices.

Steps:

• Julienne radish and carrot and toss with salt.
• Chop red pepper, onion, garlic. The original recipe says to blanch these veggies. I think I would just use them raw.
• Make dressing: combine vinegar with oil, sugar, pepper and salt.
• Dress salad and blend carefully.

Steps:

• Toss radishes with salt; let stand for about 10 minutes. Drain any liquid and transfer radishes to a large bowl. Add red onion and cucumber slices.
• Whisk olive oil, vinegar, sugar, garlic, and dill in a small bowl until well mixed; pour over vegetables and toss to combine. Cover and refrigerate for at least 1 hour before serving.

Steps:

• Toss the romaine lettuce, tomatoes, cucumber, onion, and parsley together in a large bowl; season with salt. Drizzle the lemon juice and olive oil over the salad; stir. Add the sour cream and mix until evenly coated.

Steps:

• Cook the carrots and potatoes in a pan of boiling salted water for 4 mins, then throw in the peas and cook for 4 mins more until all the vegetables are tender. Drain, cool for a few mins, then tip into a bowl with the cornichons, mayonnaise and parsley, if using. Mix well and season to taste. Delicious with leftover roast beef or lamb, wedges of pork pie or cold sliced ham or chicken.

Steps:

• Trim the red radishes; cut off roots and green leaves. Slice red and white radishes very thin.
• Combine vegetables, reserving a small amount of carrot to garnish the salad when served.
• Mix sour cream with sugar and salt to taste. Add the vegetables; stir well. Now make a mound of the salad and place on lettuce leaves placed in the salad bowl. Surround with small mounds of carrot. Sprinkle with finely chopped parsley, and dill, if desired. Serve chilled. Enjoy!
• Makes 4 servings.