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Radish salad with lemon-caper vinaigrette or lemon-cucumber vinaigrette

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Ingredients for 4 servings:

  • 2 bunch radishes
  • 1 spring onion(s)
  • 2 stalks of parsley, flat
  • 2 tbsp capers, small (jar) or small gherkin cubes or small salad cucumber cubes
  • 2 tbsp balsamic vinegar, light or herb vinegar
  • ¼ lemon(s), juice, approx.
  • salt and pepper
  • possibly sugar
  • 6 tbsp oil (e.g. olive oil)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Trim and wash the radishes, then thinly slice or grate them. Trim and rinse the spring onions and slice them into thin rings. Rinse the parsley, shake dry, and finely chop the leaves. Drain the capers and, if desired, lightly crush them with a fork. For the vinaigrette, mix the vinegar with lemon juice, salt, pepper, and a pinch of sugar, if desired. Then whisk in the oil in a thin stream and stir in the capers or diced cucumber and chopped parsley. Toss the radishes with the spring onions and the vinaigrette in a salad bowl.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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