Spring Green Salad with Pickled Radishes

Pickling mellows the sharp, spicy flavor of radishes and broadens their appeal. All you need is vinegar or lemon juice, salt and sugar. From there you can experiment with adding garlic, chiles, ginger, herbs and other aromatics. The radishes begin to pickle in just a few minutes at room temperature or they can steep in the brine for several days in the refrigerator where their bite will continue to mellow. Serves 4.

For the Salad & Pickled Radishes


6 radishes
½ cup red wine vinegar
½ teaspoon salt
½ teaspoon turbinado or brown sugar
6 cups mixed spring greens, such as butter crunch lettuce, arugula, watercress, and baby spinach
2 tablespoons (or to taste) Dijon Vinaigrette
freshly ground black pepper to taste

Dijon Vinaigrette


1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
Pinch of sugar or drop of honey
Salt and freshly ground black pepper to taste
3 tablespoons extra-virgin olive oil

  1. In a small bowl, whisk together the Dijon mustard, vinegar, sugar, salt and pepper. Slowly whisk in the oil. Refrigerate (up to 1 week) until ready to serve.
  2. To pickle the radishes: wash, trim and thinly slice the radishes. (Fresh, tender radish leaves can be washed and added to the mixed greens). Toss the radish slices with vinegar, salt and sugar. Let stand for 5 minutes or refrigerate for several days.
  3. In a large salad bowl, toss the greens with the vinaigrette, a pinch of salt and a few twists of freshly ground black pepper. Sprinkle the salad with pickled radish slices and serve.

Pickled radishes with a kick: Try adding 3 or 4 cloves of garlic, a teaspoon of sliced lemongrass or a halved chili pepper along with the radishes in Step #1.

Add: blueberries for a pop of sweet and color.


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