Crisp Radish Salad with Shallot Vinaigrette
Radishes are often relegated to a garnish, but when sliced thin and dressed properly, they hold their own as a side dish. The crunch here is immediate, and the vinaigrette serves only to bridge the gap between the vegetable's heat and the richness of the oil.
Texture is everything.
Use a mandoline if you have one to ensure consistency; if using a knife, take your time to get the slices translucent.
- Mandoline or sharp chef's knife
- Large mixing bowl
- Whisk
What goes in.
- 2 bunchesred radishes, greens removed
- 1shallot, minced finely
- 2 tbspwhite wine vinegar
- 1 tspDijon mustard
- 1/4 cupneutral oil or mild olive oil
- to tasteflaky sea salt and black pepper
Softening the shallot
Let the minced shallot sit in the vinegar for ten minutes before whisking in the oil; this removes the harsh raw edge of the onion and allows it to mellow into the dressing.
The method.
Prepare the dressing
Whisk the minced shallot, vinegar, and mustard in the bowl. Let it stand for 10 minutes, then slowly whisk in the oil until thickened.
Slice the radishes
Slice the radishes into rounds no thicker than a coin. If the slices are too thick, they feel woody rather than crisp.
Toss and serve
Add the radishes to the bowl. Toss thoroughly until every slice is coated. Season with salt and pepper immediately before serving to prevent the radishes from shedding too much water.
Other turns to take.
Herb-Forward
Add two tablespoons of finely chopped fresh chives or dill to the vinaigrette for a brighter, grassy profile.
Creamy
Fold in a tablespoon of sour cream or Greek yogurt to the vinaigrette for a thicker, cooling coating.
When it doesn't go to plan.
If your radishes come with greens that look fresh, wash them thoroughly and toss them in with the sliced radishes for added bulk and color.
Place the sliced radishes in a bowl of ice water for 15 minutes before drying if you want them to be exceptionally brittle and cold.
Avoid dressing the salad more than 30 minutes before eating, or the radishes will begin to wilt and lose their signature snap.
The ones that keep coming up.
Can I use different types of radishes?
Yes, watermelon or daikon radishes work well, but you may need to adjust the amount of oil since they can be larger and less peppery than standard red radishes.
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