Salad With Radish And Green Onions Recipes

GRILLED ONION SALAD

Steps:

• Heat grill to medium; lightly oil grates. In a small bowl, gently toss onion with 1 tablespoon oil; season with salt and pepper. Grill wedges, turning occasionally, until soft, 15 to 20 minutes.
• Meanwhile, in a large bowl, whisk together lemon juice and remaining 3 tablespoons oil; season with salt and pepper. Add greens, and toss to coat. Serve topped with onion and cheese.

RADISH POTATO SALAD

Steps:

• Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool. , Peel and cube potatoes; place in a large bowl. Add radishes and eggs. In a small bowl, combine the mayonnaise, dill, vinegar, sugar, salt and pepper. Pour over potato mixture; gently toss to coat. Cover and refrigerate for at least 1 hour.

SALAD WITH RADISH AND GREEN ONIONS

Steps:

• Put salad greens in a large bowl. Arrange radish and onions on top.
• For the dressing mix all ingredients except oil in a small bowl until blended.Stirring constantly with a fork or small whisker add oil gradually until emulsified. Taste. If too sour add a little sugar.
• Pour dressing over salad and toss well.
• Note: Country-style mustard gets hotter when you prepare the dressing in advance. If you do so, you should consider reducing the amount of mustard used.

GREEN SALAD WITH RADISHES AND CREAMY MUSTARD DRESSING

Steps:

• For the dressing:
• In a medium saucepan, bring a few inches of water to a boil. Using a slotted spoon, gently lower in the eggs and cook for 9 minutes (or 8 minutes if you like the yolk a little softer). While the eggs cook, set up a bowl of ice water in the sink; transfer the just boiled eggs to the ice bath.
• Allow the eggs to cool in ice water, then peel them and separate the yolks from the whites. Reserve the whites for another use and push the yolks through a a sieve or a "spider" spatula into a medium mixing bowl. Add the mustard, vinegar, lemon juice, salt, and pepper; stir until smooth. Gradually whisk in the oil, creating a creamy, mayo-like emulsion with a bit more texture. Season and add additional lemon juice to taste.
• For the salad:
• Put the lettuces and radishes in a salad bowl and spoon over most of the dressing. Season with a sprinkle of salt and freshly cracked black pepper. Gently but thoroughly toss the salad with your hands to coat the leaves well. Taste a leaf and add more dressing, lemon, salt, or pepper as needed. Serve immediately.

GREEN BEAN AND RED ONION SALAD WITH RADISH DRESSING

Steps:

• Place 5 radishes in processor. Add oil, vinegar, mustard and garlic; process until thick dressing forms. Season with salt and pepper. Transfer to small bowl. Can be made 1 day ahead. Cover; chill. Bring just to room temperature before using.)
• Cook green beans in large pot of boiling salted water until just crisp-tender, about 5 minutes. Drain beans and rinse under cold water. Drain. Pat dry with paper towels. Wrap in kitchen towels and place in plastic bag. Chill until cold, at least 1 hour and up to 1 day.
• Place beans, mixed greens and onion in large bowl. Toss with enough dressing to coat. Season with salt and pepper. Garnish with sliced radishes, if desired.

CUCUMBER, RADISH AND GREEN ONION SALAD WITH CHILI-LIME DRESSING

Steps:

• Mix first 3 ingredients in large bowl to blend. Add cucumbers and toss to coat. Let stand 1 hour, tossing occasionally.
• Drain cucumber mixture. Return cucumbers to large bowl. Add radishes and green onions. Toss salad with Chili-Lime Dressing. Sprinkle with mint.

SUMMER RADISH SALAD

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.

ROASTED RADISHES WITH ONIONS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Place radishes and onion in a medium bowl. Sprinkle with lemon zest, thyme, dill, garlic powder, salt, and pepper. Drizzle with olive oil and toss to coat. Spread on the baking sheet in an even layer.
• Roast in the preheated oven, stirring every 5 to 10 minutes, until edges are beginning to brown and radishes are fork-tender, 20 to 25 minutes. Taste and season with additional salt, if desired.