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.
- 10 -12 cups salad greens, torn into bite-sized pieces (we like romaine)
- 3⁄4 cup red radish, cut into 1/16 inch slices
- 1⁄4 cup green onion, cut into 1/8 inch slices
- 1 tablespoon cider vinegar
- 1 1⁄2 tablespoons apple juice (100% juice)
- 1 teaspoon country-style dijon mustard
- 1 pinch salt
- 1 pinch pepper
- 3 tablespoons walnut oil
- 1 pinch sugar (optional)
- 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.
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!
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!
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 Persian Rice With Barberries (Zereshk Polow). Reviewed for Spanish/Portuguese Forum: Cebolletas/March.