Delicious Salad Greens Served with Marinated Radishes

This salad dressing recipe features marinated radishes that can be added to any greens or used as a condiment for other dishes that work well with the peppery taste of radishes. 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 spicy. I'm guessing the creme fraiche cuts some of the peppery taste.

What About the Greens

I don't think it 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 describing all the different types of salad greens. Many of them, including varieties I had yet to learn, existed.

Radishes

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 incredibly raw with a bit of salt.

While researching radishes, I came across this article, No Matter What You Think, Radishes Aren't Actually Spicy. The author explains that radishes have no spicy flavor components like a hot pepper but get their spiciness from other chemical compound combinations 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 as it does me.

Preparing the Greens

Remove the leaves and tear them into manageable pieces depending on the greens you use.
For example, romaine lettuce leaves will need to be torn into small pieces and 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 taste of greens, but you do taste with your eyes too.

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