Radish Arugula And Red Onion Salad With Tangerines Recipes

ARUGULA AND RADISH SALAD

Arugula and Radish Salad image

This tangy salad is a flavorful complement to our Grilled Sirloin Steak with Toppings Bar.

Provided by Martha Stewart

Time 10m

Number Of Ingredients 6

Ingredients

1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
Coarse salt and ground pepper
2 tablespoons olive oil
4 to 5 bunches arugula (1 1/4 pounds total; thick stems removed), washed well and dried
1 bunch radishes (8 ounces), sliced

Steps:

In a large bowl, whisk together mustard and lemon juice; season with salt and pepper. Whisk in oil. (To store, refrigerate, up to 1 day.) Add arugula and radishes to bowl, and toss to coat. Serve salad immediately.

Nutrition Facts : Calories 54 g, Fat 4 g, Fiber 1 g, Protein 2 g

PARSLEY, RADISH & RED ONION SALAD

Parsley, radish & red onion salad image

The perfect accompaniment to compliment your main dish

Provided by Good Food team

Categories Dinner, Lunch, Side dish

Time 35m

Number Of Ingredients 9

Ingredients

1 large red onion , peeled
1 tbsp olive oil
1 large bunch curly parsley (about 50g/2oz)
1 bunch flatleaf parsley (about 25g/1oz)
1 bunch of radishes , well rinsed
1 tbsp balsamic vinegar
1 tsp Dijon mustard
3 tbsp extra-virgin olive oil
2 tbsp groundnut oil (or vegetable oil)

Steps:

Cut the whole onion into paper-fine slices. Heat the oil in a medium-sized frying pan over a high heat. Tip in the onion and fry for 4-5 minutes, stirring almost constantly to break up the rings. When the onion is saggy and the oil has been absorbed, remove the pan from the heat and leave the onion to cool.
Strip off the little sprigs of parsley, discarding the main stalks or saving them for a stock. Slice the radishes finely.
To make the dressing, pour the vinegar into a small jug, add the mustard and season well. Whisk thoroughly to combine, then pour in the oils and continue whisking to a thickish emulsion.
Toss the parsley, radishes and onion together; pour over enough dressing to finely coat the leaves. Serve immediately.

Nutrition Facts : Calories 173 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.11 milligram of sodium

ARUGULA, APPLE, AND RADISH SALAD WITH CIDER VINAIGRETTE

Arugula, Apple, and Radish Salad with Cider Vinaigrette image

Provided by Dave Lieberman

Categories side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

1/4 cup cider vinegar
1/2 cup extra-virgin olive oil
1 shallot, minced
Salt and freshly ground black pepper
2 bunches arugula, thick stems removed, rinsed and dried
1/2 pound radishes, thinly sliced on mandoline
1 red apple, peeled, cored and finely diced

Steps:

Whisk together vinegar, olive oil, shallot, salt and pepper. Toss arugula, radishes and red apple together. Toss salad with dressing right before serving.

RADISH, ARUGULA, AND RED ONION SALAD WITH TANGERINES

Radish, Arugula, and Red Onion Salad with Tangerines image

Provided by Tasha de Serio

Categories Salad Onion Appetizer Side No-Cook Cocktail Party Fourth of July Picnic Vegetarian Quick & Easy Low Cal High Fiber Mother's Day Backyard BBQ Spring Tailgating Shower Healthy Low Cholesterol Tangerine Party Potluck Bon Appétit Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 first-course servings

Number Of Ingredients 9

Ingredients

2 tangerines (such as Pixie or Satsuma)
2 tablespoons finely chopped radishes plus 12 large radishes (such as French Breakfast), trimmed, very thinly sliced
1 tablespoon chopped red onion plus 1/2 cup thinly sliced
1 tablespoon plus 2 teaspoons fresh Meyer lemon juice or regular lemon juice
1/4 cup extra-virgin olive oil
Coarse kosher salt
1 medium fennel bulb, quartered lengthwise with core intact, very thinly sliced lengthwise
3 cups (packed) arugula
1/4 cup coarsely chopped fresh mint

Steps:

Finely grate enough peel from tangerines to measure 1 teaspoon; place in small bowl and reserve for dressing. Using sharp knife, cut off top and bottom of each tangerine, then cut off all peel and white pith, following contour of fruit. Cut tangerines vertically in half, then crosswise into 1/4-inch-thick slices; set aside.
Combine 2 tablespoons finely chopped radishes, 1 tablespoon chopped red onion, lemon juice, and grated tangerine peel in small bowl; let stand 5 minutes. Whisk in extra-virgin olive oil. Season salad dressing to taste with coarse kosher salt and freshly ground black pepper.
Combine tangerine slices, radish slices, onion slices, fennel slices, arugula leaves, and chopped fresh mint in large bowl; sprinkle with coarse kosher salt. Drizzle dressing over salad and toss to coat thoroughly. Transfer salad to large shallow bowl and serve.

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Finely grate enough peel from tangerines to measure 1 teaspoon; place in small bowl and reserve for dressing. Using sharp knife, cut off top and bottom of each tangerine, then cut off all peel and white pith, following contour of fruit. Cut tangerines vertically in half, then crosswise into 1/4-inch-thick slices; set aside.
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