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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Here is a recipe that showcases radishes in all their glory. The fresh, crunchy salad really complements grilled entrees.—Maggie Ruddy, Altoona, Iowa Ingredients:
24 radishes, quartered |
1 teaspoon salt |
1 teaspoon pepper |
6 green onions, chopped |
1/2 cup thinly sliced fennel bulb |
6 fresh basil leaves, thinly sliced |
1/4 cup snipped fresh dill |
1/4 cup olive oil |
2 tablespoons champagne vinegar |
2 tablespoons honey |
2 garlic cloves, minced |
1/2 cup chopped walnuts, toasted |
Directions:
1. Place radishes in a large bowl. Sprinkle with salt and pepper; toss to coat. Add the onions, fennel, basil and dill. In a small bowl, whisk the oil, vinegar, honey and garlic. Pour over salad and toss to coat.
2. Cover and refrigerate for at least 1 hour. Sprinkle with walnuts just before serving. Yield: 6 servings.
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