Agave Mustard Daikon Radish Salad Recipes

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SPRING RADISH SALAD

Provided by Geoffrey Zakarian

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 15



Spring Radish Salad image

Steps:

  • For the dressing: In a small pot, bring the grapefruit juice to a simmer over medium-low heat. Reduce the juice to 1/4 cup. Set aside to cool.
  • In a medium bowl, whisk together the reduced grapefruit juice, vinegar, mustard, honey and soy sauce and season with salt and pepper. Slowly drizzle in the olive oil and whisk until emulsified.
  • For the salad: Combine the radishes with the watercress and fennel in a medium bowl and toss with a small amount of the dressing. Arrange the avocado, grapefruit and orange on a platter, drizzle with the dressing and season with salt and pepper. Sprinkle on the serrano, then top with the dressed radish mixture and serve.

2 cups grapefruit juice
2 tablespoons chardonnay vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
1 teaspoon soy sauce
Kosher salt and freshly ground black pepper
1/2 cup olive oil
2 cup mixed thinly shaved radishes, such as red, icicle, Easter egg, watermelon, black, purple ninja, etc.
2 cups watercress
1 bulb fennel, thinly shaved
2 avocados, cut into quarters
1 pink grapefruit, segmented
1 orange, segmented
Kosher salt and freshly ground black pepper
1/4 serrano chile, finely diced

GREEN SALAD WITH RADISHES AND CREAMY MUSTARD DRESSING

Made creamy with sieved egg yolk, this dressing is also especially delicious when spooned over sliced beets or boiled and cooled asparagus, green beans, or cauliflower.

Provided by Cal Peternell, Chez Panisse Restaurant and Café

Categories     Salad     Leafy Green     Mustard     Appetizer     Side     Vegetarian     Quick & Easy     Lunch     Salad Dressing     Radish     Healthy     Low Cholesterol     Anniversary     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6-8

Number Of Ingredients 11



Green Salad with Radishes and Creamy Mustard Dressing image

Steps:

  • For the dressing:
  • In a medium saucepan, bring a few inches of water to a boil. Using a slotted spoon, gently lower in the eggs and cook for 9 minutes (or 8 minutes if you like the yolk a little softer). While the eggs cook, set up a bowl of ice water in the sink; transfer the just boiled eggs to the ice bath.
  • Allow the eggs to cool in ice water, then peel them and separate the yolks from the whites. Reserve the whites for another use and push the yolks through a a sieve or a "spider" spatula into a medium mixing bowl. Add the mustard, vinegar, lemon juice, salt, and pepper; stir until smooth. Gradually whisk in the oil, creating a creamy, mayo-like emulsion with a bit more texture. Season and add additional lemon juice to taste.
  • For the salad:
  • Put the lettuces and radishes in a salad bowl and spoon over most of the dressing. Season with a sprinkle of salt and freshly cracked black pepper. Gently but thoroughly toss the salad with your hands to coat the leaves well. Taste a leaf and add more dressing, lemon, salt, or pepper as needed. Serve immediately.

For the dressing:
3 large eggs
2 teaspoons Dijon mustard
2 teaspoons red-wine vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
3/4 cup extra-virgin olive oil
For the salad:
8 cups small whole leaves of romaine, little gems, or iceberg lettuce (or, for the bitter tolerant/enthusiast, escarole, radicchio or frisée), washed and spun dry
6 red radishes (or 2 peeled watermelon radishes), rinsed and thinly sliced

AGAVE MUSTARD DAIKON RADISH SALAD

A fresh, light and healthy side dish that would be perfect to take to any BBQ or to go with grilled meat. The whole grain mustard, lemon juice and agave give it a lively taste! Serve chilled as a BBQ side dish or salad.

Provided by Too Hot Tamale

Categories     Vegetable Salads

Time 1h10m

Yield 6

Number Of Ingredients 6



Agave Mustard Daikon Radish Salad image

Steps:

  • Place daikon radish in a serving bowl. Whisk lemon juice, mustard, agave nectar, ginger, and garlic together in a small bowl until smooth; pour over daikon radish and toss to coat completely. Cover the bowl with plastic wrap and refrigerate until flavors blend, about 1 hour.

Nutrition Facts : Calories 32.9 calories, Carbohydrate 8 g, Fat 0.2 g, Fiber 2.6 g, Protein 0.9 g, Sodium 50.7 mg, Sugar 4.6 g

1 ½ pounds daikon radish, peeled and cut into matchsticks
½ lemon, juiced
2 teaspoons whole grain mustard, or more to taste
2 teaspoons agave nectar
1 teaspoon freshly grated ginger
1 clove garlic, minced

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