Welcome the vibrant flavors of spring with this delightfully simple Radish and Herb Salad. As the weather warms, there's nothing quite like the crisp, peppery bite of fresh radishes, balanced perfectly with fragrant herbs and a drizzle of quality olive oil. This salad is a celebration of simplicity and freshness, a perfect way to add a pop of color and a healthy crunch to your meals. It’s a versatile side dish that pairs beautifully with grilled meats, fish, or stands proudly on its own for a light lunch.
Radish and Herb Salad with Olive Oil
Ingredients for Radish and Herb Salad with Olive Oil
- 200 g red radishes
- 50 g green onions and parsley
- 100 g leaf lettuce
- 1 tablespoon cold-pressed olive oil
- 1 wedge of lemon
- sea salt, black pepper
How to Make Radish and Herb Salad with Olive Oil
Trim the tops and tails of the radishes, and wash them thoroughly in cold water.
Slice the radishes.
Add 1 teaspoon of coarse sea salt, mix, and let it sit for 5-7 minutes.
Trim the tops and tails of the radishes and wash them thoroughly in cold water. Radishes should be stored in the refrigerator. With their greens attached, they will stay fresh for 4-5 days. If you remove the greens and place the radishes in a perforated bag, they can stay fresh for up to 2 weeks.
Slice the radishes. I use a special grater (mandoline) that allows me to slice the radishes into almost transparent rounds. If you don’t have a special tool, use a sharp knife to slice them as thinly as possible.
Place the sliced radishes in a bowl. Add 1 teaspoon of coarse sea salt, mix, and let it sit for 5-7 minutes. Don’t be alarmed by the amount of salt; most of it will be washed away.
Place the salted radishes in a colander and rinse with cold boiled water.
Place the salted radishes in a colander and rinse with cold, previously boiled water. Set aside for a few minutes to let the water drain. Return the radishes to the bowl and squeeze a thick wedge of lemon over them. If the sharp smell of radishes doesn’t bother you, you can skip the rinsing step and reduce the amount of salt to your usual preference.
Finely chop a few stalks of green onion.
Pick the parsley leaves from the stems and chop them with a knife.
Pour in extra virgin cold-pressed olive oil.
Finely chop a few stalks of green onion. Add the chopped onion to the salad.
Pick the parsley leaves from the stems and chop them with a knife. Add the chopped herbs to the salad. Besides parsley, dill would also be delicious—it’s a classic combination, so to speak.
Pour in extra virgin cold-pressed olive oil. It’s very tasty with olive oil, but don’t forget about another delicious vegetable oil—sunflower oil. It’s also delicious to dress the salad with an oil that smells like sunflower seeds, which is unrefined sunflower oil (a flavorful, aromatic oil popular in Eastern Europe)!
Mix everything well, and the salad is ready to be served.
Mix everything well, and the salad is ready to be served.
Arrange lettuce leaves on a plate, and place the radish and herb salad with olive oil on top. Season with freshly ground black pepper and serve immediately.
Rinse the green lettuce leaves with cold water and dry them in a salad spinner or on paper towels. Arrange the lettuce leaves on a plate, and place the radish and herb salad with olive oil on top. Season with freshly ground black pepper and serve immediately. This salad should definitely be made right before serving, as it will release its juices after just 5 minutes!
And there you have it—a beautiful, crisp, and refreshing salad that's ready in minutes! We hope you enjoy the bright, clean flavors of this simple dish. Don't be afraid to experiment: add some thinly sliced cucumbers for extra crunch or a sprinkle of feta cheese for a salty kick. This salad is best served immediately to enjoy its maximum freshness. It's a wonderful reminder that sometimes the most delicious meals are the simplest ones, made with fresh, seasonal ingredients. Enjoy!
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