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.
Enjoy!
Ingredients
GF, RSF, VGN 
15 mins 
6-8 - 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
Dressing
- 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
Method
- 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!
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