Salad With Radish and Green Onions |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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. Ingredients:
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) |
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.
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