2 cups radishes (thinly shaved)
1/2 cup parsley leaves
1/4 cup tarragon leaves
1/4 cup blue cheese (crumbled)
dijion mustard vinaigrette:
1 tablespoon Dijon mustard
1 lemon (juiced)
1 shallot (peeled, finely diced)
1/2 cup olive oil
kosher salt and freshly ground black pepper (to taste)
In a large bowl, add the radishes, parsley leaves, tarragon leaves and toss to combine.
For the Vinaigrette: In a small bowl, add the Dijon mustard, lemon juice, shallot and olive oil and whisk to combine. Season with salt and pepper.
Drizzle the dressing around the outer rim of the bowl, add the cheese to the salad and toss to combine until the salad is lightly coated.
Tip: Make your vinaigrette in a mason jar for easy mixing and storing!
Posted in recipes, salad, salad dressing, Vinaigrette |
Tagged blue cheese, dijion mustard, lemon, olive oil, parsley, radish, salads, sides
2 cups sliced radishes
1/2 tea spoon salt
1 cup sliced red onion
1 cup seeded and sliced cucumber
1/2 cup extra virgin olive oil
2 tablespoons white wine vinegar
1/2 teaspoon white sugar
1 clove garlic, minced
1 teaspoon chopped fresh dill
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.