Greens Cukes And Radish Salad With Creamy Dressing Recipes
GREEN SALAD WITH RADISHES AND CREAMY MUSTARD DRESSING
Made creamy with sieved egg yolk, this dressing is also especially delicious when spooned over sliced beets or boiled and cooled asparagus, green beans, or cauliflower.
Provided by Cal Peternell, Chez Panisse Restaurant and Café
Categories Salad Leafy Green Mustard Appetizer Side Vegetarian Quick & Easy Lunch Salad Dressing Radish Healthy Low Cholesterol Anniversary Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6-8
Number Of Ingredients 11
Steps:
- For the dressing:
- In a medium saucepan, bring a few inches of water to a boil. Using a slotted spoon, gently lower in the eggs and cook for 9 minutes (or 8 minutes if you like the yolk a little softer). While the eggs cook, set up a bowl of ice water in the sink; transfer the just boiled eggs to the ice bath.
- Allow the eggs to cool in ice water, then peel them and separate the yolks from the whites. Reserve the whites for another use and push the yolks through a a sieve or a "spider" spatula into a medium mixing bowl. Add the mustard, vinegar, lemon juice, salt, and pepper; stir until smooth. Gradually whisk in the oil, creating a creamy, mayo-like emulsion with a bit more texture. Season and add additional lemon juice to taste.
- For the salad:
- Put the lettuces and radishes in a salad bowl and spoon over most of the dressing. Season with a sprinkle of salt and freshly cracked black pepper. Gently but thoroughly toss the salad with your hands to coat the leaves well. Taste a leaf and add more dressing, lemon, salt, or pepper as needed. Serve immediately.
GREEN BEAN AND RED ONION SALAD WITH RADISH DRESSING
Provided by Betty Rosbottom
Categories Salad Bean Leafy Green Side Quick & Easy Radish Summer Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 9
Steps:
- Place 5 radishes in processor. Add oil, vinegar, mustard and garlic; process until thick dressing forms. Season with salt and pepper. Transfer to small bowl. Can be made 1 day ahead. Cover; chill. Bring just to room temperature before using.)
- Cook green beans in large pot of boiling salted water until just crisp-tender, about 5 minutes. Drain beans and rinse under cold water. Drain. Pat dry with paper towels. Wrap in kitchen towels and place in plastic bag. Chill until cold, at least 1 hour and up to 1 day.
- Place beans, mixed greens and onion in large bowl. Toss with enough dressing to coat. Season with salt and pepper. Garnish with sliced radishes, if desired.
GREENS, CUKES, AND RADISH SALAD WITH CREAMY DRESSING
From Giant Food Healthy Ideas, this looks like a yummy and easy salad. It said 6 cups dark leaf lettuce or fresh spinach, I figured both together would be good. I prefer using plain yogurt for dietary reasons as well as I like the tartness and consistency better.
Provided by the80srule
Categories Spinach
Time 15m
Yield 4 2-cup servings, 4 serving(s)
Number Of Ingredients 8
Steps:
- Divide the lettuce and spinach amongst 4 plates. Arrange the cucumber slices and radishes over the greens.
- Combine the sour cream or yogurt with the vinegar and chives, spoon over each plate.
- Sprinkle each with fresh black pepper, serve immediately.
Nutrition Facts : Calories 47.8, Fat 1.8, SaturatedFat 1, Cholesterol 5, Sodium 50.1, Carbohydrate 6.7, Fiber 1.8, Sugar 2.1, Protein 2.5
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