Delicious Salad Greens Served with Marinated Radishes
Basically, this is a salad dressing recipe featuring marinated radishes that can be added to any type of greens or used as a condiment for other dishes that work well with the peppery taste of a radish. I can see myself combining this dressing with chickpeas sometime soon.
You may be saying to yourself, RADISHES! Who wants to eat a salad with spicy, eye watering radishes? You’ll be surprised when you try this, the dressing is not that spicy. I’m guessing the creme fraiche cuts some of the peppery taste.
What About the Greens
I don’t think it really matters if you serve this marinated radish dressing on one of the five types of lettuce including butterhead, celtuce (think celery & lettuce), crisphead, looseleaf and romaine or any of the other popular salad greens including arugula, spinach, kale, chicory and the list goes on.
I can see a future article just describing all the different types of salad greens. There are a lot of them including varieties I had no idea existed.
Like lettuces and greens, there are a bunch of radish varieties around. When I think of a radish (I don’t think I ate one until sometime after college), I think hot, spicy and crunchy. It has become an acquired taste over the years and now I love them especially raw with a little salt.
While researching radishes, I came across this article, No Matter What You Think, Radishes Aren’t Actually Spicy. The author explains how radishes have no spicy flavor components like a hot pepper but get their spiciness from other chemical compound combinations that occur when you bite into one.
The article is short and filled with chemistry terms but well worth the time if this type of detail excites you like it does me.
Preparing the Greens
Depending on the type of greens you decide to use, gently remove the leaves and tear them into manageable pieces.
For example, romaine lettuce leaves will need to be torn to small pieces as well as iceberg lettuce but if you decide on baby spinach, baby kale or some combination of baby greens, there is no need to rip or tear.
By the way, you can always use a knife to cut larger greens into small pieces.
When in a hurry during the week, we do it all the time but if you want a nicer looking presentation, try tearing instead. It won’t change the actual taste of greens, but you do taste with your eyes too.
Marinated Radishes and Greens Salad Recipe
- 6 radishes
- 1 shallot
- 3 tablespoons creme fraiche
- 1 lemon quartered
- olive oil
- 4 chives
- Greens - see above
- salt & pepper to taste
Wash & Prep Ingredients
- It's always good to wash all the fresh ingredients. Even if you purchase triple washed greens in those convenient bags at the supermarket, it's still a good idea to give the greens a rinse.
- Remove the ends of the radishes, then thinly them. Peel the shallot and finely mince it. Depending on its size, you want about 3 tablespoons.
- Quarter the lemon and remove as many seeds as you can. Slice the chives thinly.
Marinate the Radishes
- Combine the radishes, creme fraiche and shallots in a bowl. Squeeze the juice from the lemon quarters over the radishes, then drizzle a little olive oil on top.
- Season with salt and pepper and stir to combine all the ingredients.
- Let this marinate for at least 15 minutes, but give it a stir occasionally.
Prepare the Salad
- Into a large salad bowl, combine the greens with the marinated radishes and the chives. Toss well to combine all the ingredients.
- Taste and adjust seasoning with salt and pepper.