Salad With Radish and Green Onions

Total Time
15mins
Prep 15 mins
Cook 0 mins

Small red mild radish are a favorite salad ingredient with many Germans. One of the many salad variations we usually eat. We prefer the mild nutty flavor of a medium-priced walnut oil to the fruity flavor of olive oil, the grainy texture of the country-style mustard and some tang from the vinegar, but feel free to use what you like best. I often sub the onions with 1 tablespoon chives.

Ingredients Nutrition

Directions

  1. Put salad greens in a large bowl. Arrange radish and onions on top.
  2. 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.
  3. Pour dressing over salad and toss well.
  4. 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.

Reviews

(9)
Most Helpful

Wonderful, simple salad! I used a bit more vinegar and used hazelnut oil, since that is what I had on hand. Enjoyed the hint of apple flavor. Thanks for sharing!

breezermom May 07, 2012

Wonderful -- brought to a potluck and everyone raved about it. I used olive oil and added cherry tomatoes and grated cheese but otherwise made as directed. Thanks for sharing!

ellie_ December 13, 2011

Simple! I subbed hazelnut oil for the walnut oil with a ratio of 50-50 oil to vinegar. Spicy Brown mustard replaced Dijon. Accompanied fish and Recipe #448277. Reviewed for Spanish/Portuguese Forum: Cebolletas/March.

COOKGIRl April 19, 2011

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