Fine Cooking Magazine - November/December 2020

Servings: 4

Pretty in pink and green, this bright little salad makes a festive addition to a spring lunch or brunch, especially one starring fish, shrimp, or crab. Crystallized ginger is the secret ingredient in the dressing, giving the spring harvest trio of radishes, parsley, and chives a perky boost. Super-quick to make, this is the destination for that drop-dead-gorgeous bunch of radishes you find at the farm stand.

This recipe is excerpted from Fresh from the Farm. Read our review.

Ingredients

12 oz. trimmed fresh radishes (about 1-1/2 bunches), preferably Cherry Belle or Easter Egg, cut in half lengthwise and then into lengthwise wedges about 1/4 inch wide
1/2 cup whole small (or large torn) fresh flat-leaf parsley leaves
3 to 4 Tbs. sliced fresh chives (cut into 1/2-inch lengths), plus chive blossoms if available, for garnish (optional)
1 Tbs. peanut oil
2 Tbs. finely chopped crystallized ginger
2 Tbs. fresh orange juice
2 Tbs. fresh lemon juice
1 tsp. freshly grated lemon zest
Kosher salt

Preparation

Put the radishes, parsley leaves, and chives in a medium bowl.
Whisk together the peanut oil, crystallized ginger, orange juice, lemon juice, lemon zest, and 1/4 tsp. salt. Let sit for a few minutes to let the juices mingle and the ginger soften, then whisk again. Pour and scrape the dressing over the radish-herb mix. Toss and mix well and let sit for 15 to 20 minutes, stirring frequently and tasting occasionally. (The radishes will release some liquid and will absorb some of the flavor of the dressing as they sit. They will stay crisp.)
Serve the salad in little glass bowls along with some of the juices. If you like, garnish with chive blossoms.

Rate or Review

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Ingredient Spotlight

IN THIS RECIPE
Crystallized Ginger
Buy Now
IN THIS RECIPE
Radishes
IN THIS RECIPE
Flat-leaf Parsley
FEATURED
Quail Eggs

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

What We're Cooking Now

Name: May Day Radish and Parsley Salad with Lemon and Ginger
Yield: 4 servings
Ingredients: 12 oz. trimmed fresh radishes (about 1-1/2 bunches), preferably Cherry Belle or Easter Egg, cut in half lengthwise and then into lengthwise wedges about 1/4 inch wide; 1/2 cup whole small (or large torn) fresh flat-leaf parsley leaves; 3 to 4 Tbs. sliced fresh chives (cut into 1/2-inch lengths), plus chive blossoms if available, for garnish (optional); 1 Tbs. peanut oil; 2 Tbs. finely chopped crystallized ginger; 2 Tbs. fresh orange juice; 2 Tbs. fresh lemon juice; 1 tsp. freshly grated lemon zest; Kosher salt