SUMMER SQUASH, RADISH, AND WATERCRESS SALAD
Cotija is a crumbly, salty cheese sold in Latin markets. Ricotta salata -- available at Italian and gourmet markets -- is a good substitute. You can make the salad and vinaigrette one day ahead; refrigerate them separately.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 10
Steps:
- Put watercress, yellow squash, radishes, and onion in a large serving bowl.
- Whisk together vinegar, mustard, salt, and honey in a small bowl. Whisking constantly, pour in the oil in a slow, steady stream; whisk until emulsified. Dress salad; sprinkle with the cheese.
SUMMER RADISH SALAD
Looking for a recipe to use radishes from my garden, I came across this salad at a local restaurant. It's so good, I had to share.
Provided by lisascooking
Categories Salad Vegetable Salad Recipes
Time 1h25m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 188.1 calories, Carbohydrate 4.6 g, Fat 18.8 g, Fiber 1.1 g, Protein 0.7 g, SaturatedFat 2.6 g, Sodium 210.9 mg, Sugar 2.3 g
SPRING RADISH SALAD
Provided by Geoffrey Zakarian
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- For the dressing: In a small pot, bring the grapefruit juice to a simmer over medium-low heat. Reduce the juice to 1/4 cup. Set aside to cool.
- In a medium bowl, whisk together the reduced grapefruit juice, vinegar, mustard, honey and soy sauce and season with salt and pepper. Slowly drizzle in the olive oil and whisk until emulsified.
- For the salad: Combine the radishes with the watercress and fennel in a medium bowl and toss with a small amount of the dressing. Arrange the avocado, grapefruit and orange on a platter, drizzle with the dressing and season with salt and pepper. Sprinkle on the serrano, then top with the dressed radish mixture and serve.
SAUTEED RADISHES AND WATERCRESS
Steps:
- Trim radishes and cut lengthwise into 1/2-inch wedges.
- Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then saute radish wedges with salt, stirring, until crisp-tender, about 12 minutes. Transfer to a platter and keep warm, loosely covered.
- Saute garlic in remaining tablespoon butter in skillet over moderately high heat, stirring, until fragrant, about 30 seconds. Add watercress and saute, covered, until wilted, about 2 to 3 minutes. Return radish wedges to skillet to reheat quickly and serve.
WATERCRESS, RADICCHIO, AND RADISH SALAD
Peppery watercress and pleasantly bitter radicchio stand up well to the lively country mustard vinaigrette in this simple salad. Radishes add a welcome crunch.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- In a salad bowl, whisk together lemon juice, Dijon, and sugar; season with salt and pepper. Slowly add oil, whisking constantly, until emulsified. Add watercress, radicchio, and radishes. Toss to evenly coat in dressing; serve.
SUMMER SQUASH SALAD WITH RADISHES & MANCHEGO
I came up with this recipe while walking through the farmer's market and looking at all of the colorful summer squash. It's a light complement to your meal.
Provided by Seamus Mullen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Start by crushing and roughly chopping the garlic clove. Add it to the mixing bowl. Add the honey, vinegar and lemon zest and juice. Use the immersion blender (or a conventional blender) to blend and emulsify the dressing in the bowl. With the motor running, slowly drizzle in the olive oil.
- Trim and slice the shallot on a Japanese mandoline. Add to the mixing bowl. Trim and slice the summer squash, mixed baby squash and radishes, and add everything to the mixing bowl. Gently toss the sliced veggies with the dressing. Season with salt.
- Coarsely tear and add the hot chile and fresh herbs to the salad. Plate the salad on a wide platter. Garnish with the grated cheese, fresh horseradish and a little extra drizzle of olive oil. Serve immediately.
RADISH AND WATERCRESS SALAD
Here, two often-overlooked produce picks-radishes and watercress-team up for a fresh, crisp salad.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Number Of Ingredients 6
Steps:
- Remove tough stems from watercress; break leaves into bite-size pieces. Arrange watercress on plates.
- Mix oil, vinegar, salt and pepper; pour over radishes and toss. Spoon radish mixture onto watercress.
Nutrition Facts : Calories 65, Carbohydrate 1 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 115 mg
CRUNCHY WATERCRESS, CUCUMBER & RADISH SALAD
A superhealthy, summery salad perfect for barbeques and picnic
Provided by Emma Lewis
Categories Dinner, Lunch, Side dish, Snack, Supper
Time 10m
Number Of Ingredients 8
Steps:
- To make the dressing, whisk together all the ingredients, then season. (This can be stored in the fridge for up to 2 days.) Peel the cucumber into long, thin strips with a vegetable peeler, discarding the seeded section. Just before leaving, arrange the watercress, cucumber and radishes in a portable container. Drizzle with dressing just before serving.
Nutrition Facts : Calories 22 calories, Fat 1 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.12 milligram of sodium
WATERCRESS SALAD WITH BOILED JERSEY ROYALS, ROAST SHALLOTS & PICKLED RADISH
Make the most of springtime Jersey Royals in this vibrant salad, with roasted shallots, pickled radish, mint and watercress
Provided by Rosie Birkett
Categories Lunch, Side dish, Starter
Time 55m
Yield Serves 4 as a side
Number Of Ingredients 9
Steps:
- Wash the watercress and leave to soak in a large bowl of cold water.
- Whisk the vinegar with the sugar and a pinch of salt. Toss the radish in the vinegar and leave to pickle.
- Heat the oven to 200C/180C fan/gas 6. Put the shallots in a roasting tray and coat in the olive oil. Season. Arrange the shallots cut-side down and roast for 45 mins.
- Meanwhile, put the potatoes and mint in a pan. Cover with cold water, bring to the boil and cook for 10 mins until tender. Leave to cool in the water, then drain, cutting any bigger potatoes in half.
- Peel off the roasted shallot skins and discard. Pull apart the shallot halves and toss in a salad bowl with the potatoes, dressing and the roasting oil. Drain the watercress, then add that, season, and scatter over the pickled radishes and a little cider vinegar. Toss everything together and serve.
Nutrition Facts : Calories 221 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
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