I never used to cook with radishes, as I never quite knew what to do with them. That was until I visited France late last year and saw that keeping it simple is definitely best when it comes to using these cute little vegetables (if you haven’t already, make sure you check out my ‘Paris City Guide’ for all my favourite food spots and sights to see). Thinly sliced in a fresh salad, butter roasted and used as a side, or my favourite while travelling through France; fresh whole radishes served with salted butter and fresh crusty bread. So good!
In today's recipe I am using thinly sliced radishes in a simple, yet super tasty French inspired salad. The salad is quite basic and should only take you about 10 minutes to throw together. I have used endive (a light curly lettuce) as the base, but you could use any type of lettuce you like. Although I would try and use a lettuce with a bit of strength to it so when you add the dressing the leaves keep their shape. Cos lettuce is also another great alternative.
The other week while gathering ingredients I picked up some fresh walnuts that were still in their shell. I found they were much sweeter and creamier than their pre-packaged friends, and also a bit of fun to crack open yourself. I was never really a huge fan of walnuts but I may have just been won over! For today's salad recipe see if you can find some whole walnuts, and then purchase a nutcracker if you don’t already have one. I usually buy them pre-cracked and packaged, which is totally fine if you can’t find any fresh ones. They are super delicious roasted in a pan with a little olive oil and sea salt. While they’re roasting do yourself a favour and try one! I think I found a new favourite snack... warm walnuts with sea salt flakes! Yum!
Mike and I enjoyed this simple salad for lunch with some fresh crusty sourdough. You could also serve it as a delicious side dish.
- 1 large bunch endive (or another curly type of lettuce), washed & dried well
- 2 bunches of radishes, washed & dried well
- 1 cup walnuts
- Sea salt flakes
- Olive oil
- 3 tbs strong french dijon mustard
- 2 tbs apple cider vinegar
- Juice of one large lemon
- ⅓ cup extra virgin olive oil
- Sea salt flakes
- Tear the endive into large pieces and place them into a salad bowl.
- Finely slice the radishes into rounds and add them to the endive.
- In a medium sized jar, add the mustard, olive oil, vinegar, lemon juice and sea salt, and shake vigorously until combined.
- Place the walnuts into a frying pan and add a little olive oil and a sprinkling of sea salt. Toast for a few minutes until lightly browned.
- Drizzle the dressing over the endive and radishes, then mix it through the leaves a little with your hands.
- Lastly sprinkle over the toasted walnuts.
- Serve as a side or with fresh crusty bread. Yum!