Radish And Cucumber Salad (Printable version)
Crisp radishes and cool cucumbers with fresh dill in a light tangy dressing.
# What You'll Need:
→ Vegetables
01 - 1 cup radishes, thinly sliced
02 - 1 large cucumber, thinly sliced
03 - 2 tablespoons fresh dill, chopped
04 - 2 green onions, thinly sliced
→ Dressing
05 - 3 tablespoons olive oil
06 - 2 tablespoons lemon juice or white wine vinegar
07 - 1 teaspoon Dijon mustard
08 - Salt and black pepper, to taste
# How to Prepare:
01 - In a large bowl, combine the sliced radishes, cucumber, chopped dill, and sliced green onions.
02 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and black pepper until fully emulsified and smooth.
03 - Pour the dressing over the vegetables and toss gently to coat evenly. Refrigerate for 10 minutes before serving to allow flavors to meld. Serve cold.
# Expert advice:
01 -
- The crunch is absolutely addictive, making it impossible to eat just one serving.
- It comes together in literally 15 minutes but looks and tastes restaurant fancy.
02 -
- This salad weeps water if it sits too long, so dress it right before serving or the texture will become soggy.
- Radishes vary wildly in spice level, so taste one raw first and adjust the salt accordingly.
03 -
- Use a mandoline if you have one, because paper thin slices make all the difference in texture.
- Pat the cucumber dry with towels after slicing to prevent excess water from diluting the dressing.