Salad With Radish and Green Onions

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.

• Ready In: 15 mins
• Serves: 4-6

Ingredients

• For Salad

• 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

• For Dressing

• 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)

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.