Herb And Radish Salad With Feta And Walnuts Recipes

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SHAVED RADISH SALAD WITH WALNUTS AND MINT

Mandolines were made for recipes like this; even slices will make this simple salad look like the work of a pro.

Provided by Mina Stone

Categories     Bon Appétit     Vinegar     Salad Dressing     Radish     Walnut     Mint     Salad     Summer     Side     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 4



Shaved Radish Salad With Walnuts And Mint image

Steps:

  • Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool; crush with the flat side of a chef's knife.
  • Arrange radishes on a plate. Lightly season with salt and pepper and drizzle vinaigrette over; top with walnuts and mint.

1/4 cup walnuts
2 cups thinly sliced mixed radishes
Kosher salt, freshly ground pepper
1/4 cup Basic Lemon Vinaigrette

RADISH & FETA SALAD

Add a little oomph to your salad repertoire with our Radish & Feta Salad recipe. The spicy tang of radish and the creamy zip of feta combine for a delish, challenging flavor profile. Try Grilled Chicken Tabbouleh Salad for mealtime today.

Provided by My Food and Family

Categories     Home

Time 15m

Yield 6 servings

Number Of Ingredients 8



Radish & Feta Salad image

Steps:

  • Combine radishes, cucumbers, cheese and nuts in large bowl.
  • Add 1/4 cup dressing; mix lightly.
  • Toss herbs with lemon zest and remaining dressing; spoon over salad.

Nutrition Facts : Calories 140, Fat 11 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g

10 radishes, thinly sliced (about 2 cups)
1 English cucumber, thinly sliced
1 tub (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1/3 cup walnut halves, chopped
1/3 cup KRAFT Greek Vinaigrette Dressing, divided
1/2 cup loosely packed fresh mint leaves
1/4 cup loosely packed fresh dill, coarsely chopped
2 tsp. lemon zest

RADISH, FETA AND WALNUT SALAD

A great way to serve radishes, you can use white daikon or the red variety for this salad (the red is prettier). The fresh herbs and salty feta combine well with the slightly bitter radishes. From the Florida Sun Sentinel. For a splurge, try walnut oil.

Provided by Chef Kate

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8



Radish, Feta and Walnut Salad image

Steps:

  • Toss all ingredients together and serve immediately.

Nutrition Facts : Calories 149.5, Fat 12.6, SaturatedFat 3.8, Cholesterol 16.7, Sodium 219.6, Carbohydrate 5.7, Fiber 2, Sugar 1.2, Protein 5.5

8 radishes, sliced thinly
1/2 cup mint, fresh, leaves
1/4 cup tarragon, fresh, leaves
1/2 cup fresh basil, leaves
1/4 cup walnuts, chopped
1/2 cup feta cheese, crumbled
1 tablespoon extra virgin olive oil
2 tablespoons raspberry vinegar

SOFT HERB SALAD

In addition to how nice it looks, the beauty of this herb salad is that it can be as sweet or as pungent as you like, served in a big heap as a fresh first course, or a small pile as a refreshing side dish, or as a palate cleanser with a cheese course. It is especially energizing when served alongside heavy winter feasts:The leaf-green herbs, pink peppercorns and buttery golden almonds perk up the browns of roasts and braises. Picking the herbs and cleaning them is a finicky task, but can be done a day or two before.

Provided by Julia Moskin

Categories     salads and dressings, appetizer, side dish

Time 1h

Yield 6 to 8 servings (can be doubled)

Number Of Ingredients 12



Soft Herb Salad image

Steps:

  • Up to a day before serving, wash the herbs and greens: Fill a large bowl or clean sink with plenty of cold water. Immerse the leaves, swish around to loosen any dirt, then gently lift out. Dry in a salad spinner or by spreading them on clean kitchen towels. (If working ahead, refrigerate the dry leaves in sealed plastic bags or containers. Add a paper towel to each bag to absorb excess water.)
  • Melt butter in a frying pan until it sizzles. Add almonds. Sauté over low heat, until the almonds are golden and the butter is browned. Lift out almonds and drain on paper towels, reserving butter. (Butter can be kept for 1 day. Melt and cool again before assembling salad.)
  • When ready to serve, place greens in a large bowl. Add salt, pepper, chile flakes, almonds, cooking butter, lemon juice and olive oil. Toss gently and season to taste, then serve immediately.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 10 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 157 milligrams, Sugar 1 gram, TransFat 0 grams

2 cups cilantro leaves
1 cup flat-leaf parsley leaves
1 cup small dill sprigs
1 cup basil or mint leaves
1 cup arugula leaves
2 cups purslane, mâche or hearts of Boston lettuce leaves
4 tablespoons unsalted butter
1 cup sliced almonds
Salt and coarsely ground black pepper
¼ teaspoon red chile flakes or 1/2 teaspoon crushed pink peppercorns (optional)
3 tablespoons lemon juice, more to taste
2 tablespoons olive oil, more to taste

RADISH AND HERB SALAD WITH MEYER LEMON DRESSING

Thinly slicing radishes, celery and fennel, preferably on a mandoline, makes for a salad as ethereally light as the usual baby lettuce, but with a more interesting mix of colors and textures. If you can find watermelon radishes, use them here - they turn a good-looking mix into something truly stunning, with a piquant bite. If you can't find Meyer lemons, substitute regular lemon juice spiked with a touch of orange or tangerine to compensate for the missing sweetness.

Provided by Melissa Clark

Categories     dinner, easy, lunch, quick, salads and dressings, appetizer, side dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 11



Radish and Herb Salad with Meyer Lemon Dressing image

Steps:

  • In a small bowl, combine shallot and the lemon zest and juice. Let stand 10 minutes. Whisk in olive oil.
  • In a large bowl, combine parsley, celery stalks and leaves, radishes, fennel bulb and fronds, and capers. Toss in dressing. Season with salt and pepper. Drizzle in more oil and lemon juice, if necessary.

Nutrition Facts : @context http, Calories 28, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 216 milligrams, Sugar 2 grams

1 small shallot, very thinly sliced, preferably on a mandoline
Zest of 1 Meyer lemon
4 teaspoons Meyer lemon juice, more as needed
1/4 cup extra-virgin olive oil, more as needed, for drizzling
4 cups fresh parsley leaves
2 celery stalks, very thinly sliced, preferably on a mandoline (1 cup), plus 1/2 cup celery leaves
6 radishes, very thinly sliced, preferably on a mandoline (1 cup)
1/2 fennel bulb, very thinly sliced, preferably on a mandoline (1 cup), plus 1/2 cup fennel fronds
2 teaspoons drained capers
Flaky sea salt (such as Maldon), as needed
Black pepper, as needed

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