03 May 2011

Seasonal Recipe: Radish Salad

Radish Salad

Recipe by Hank Sawtelle, Chef Instructor, International Culinary School at the Art Institute of Portland


1 tablespoon of minced shallot

1.5 tablespoons cider vinegar

⅛ teaspoon mustard powder

⅛ teaspoon kosher salt

1 teaspoon sugar

¼ cup vegetable oil

2 bunches red radishes, cut into very thin slices (easiest on a mandoline)

2 tablespoons chopped fresh dill

salt and black pepper to taste


1. In a medium bowl, whisk the first five ingredients until combined. Whisk in the oil in a thin stream until emulsified.

2. Toss the radishes and dill with the dressing. Taste and adjust seasoning with salt and pepper.

Serves 2-4 as a first course or side dish.

For more radish recipe ideas, click here.