I picked up some bright pink radishes from the farmer’s market and found an interesting recipe on Epicurious for Mixed Greens with Radish Dressing. I would never have thought to puree radishes into a dressing, but I can’t explain how delicious it came out. It has a silky texture and beautiful flecks of pink throughout. The fresh bite of the radish flavor mingles with sweet honey mustard and cracked black pepper. This salad is perfect for a light lunch.
Mixed Greens with Radish Vinaigrette
4 radishes, unpeeled, trimmed, coarsely chopped
2 tblsp rice wine vinegar
1 tsp whole grain mustard
1 tsp honey
1/2 tsp minced garlic
1/4 cup extra virgin olive oil
1 handful slender green beans, trimmed
2 handfuls mixed baby greens
1 shallot, thinly sliced
4 radishes, sliced paper thin
1. Place chopped radishes, vinegar, mustard, honey, and garlic in a food processor; puree. Slowly add olive oil as the machine is running until a thick dressing forms. Season with salt and pepper.
2. Cook green beans in a large pot of boiling salted water until just crisp-tender, about 5 minutes. Drain and rinse under cold water. Pat dry and chill until cold.
3. Place beans, mixed greens, shallot, and sliced radishes in a large bowl. Toss with enough dressing to coat.