Are you a planner? Or do you like to wing it?
I like to plan. But I don’t always know what will be available at my local farm stands and markets. I am a true believer that the best salads and vegetable dishes are born from what’s available in any given season, month and week! My favorite farm market opens in 3 days! I can’t wait. So this morning, I took a stroll through Whole Foods. And there they were.
Easter Egg Radishes!
They are so pretty, you just can’t, not buy them. You know? So I scooped up a couple of bunches and kept searching for my salad ingredients. It all came together, well, like I had a plan. And this is hands down one of my favorite salads now.
These thinly sliced Easter egg radishes are nestled into some soft, buttery mache mix. The salad is topped with sweet & peppery pecans and a wonderful smoked blue cheese. All splashed with a white balsamic & mustardy vinaigrette. What began as a bunch of impromptu ingredients developed into a really special salad.
I cannot lie. I ate 3 plates of this lovely salad. Right in a row. One after the other. So so good!
This light, spring salad with it’s colorful radishes is a perfect side salad for your Easter dinner, lunch or brunch. It could not be simpler to put together.
The vinaigrette for this radish salad consists of white balsamic vinegar, Dijon mustard, minced onion, olive oil, salt & pepper. A quick vinaigrette that is perfect for any salad, really.
The ingredient that took the most time, and by time I mean all of 10 minutes, were the pecans.
Mix up a blend of brown sugar, mustard powder and a pinch of Aleppo pepper.
Rinse the pecans and let them drain. You are just wetting them so this amazing spicy brown sugar mix will cling to them.
And then simply bake them for 10 minutes. I was lucky any of these made it into the salad. Sweet, peppery & addictive!
And next. . . . . the star of the show . . . . these beautiful Easter egg radishes! They really do remind me of Easter eggs!
And what do I love almost as much as shopping for fruits and vegetables? Shopping for cheese! I wanted blue cheese for this springtime radish salad. But I was lucky to find a new blue cheese to me at Whole Foods. This is called Moody Blue and it’s made in Wisconsin. And it’s a smoked blue cheese. An unbelievable great flavor! I couldn’t stop pairing them as a snack with those tangy pecans!
So there it is. Four ingredients. Minimal prep. Amazing flavor.
“A well made salad must have a certain uniformity; it should make perfect sense for those ingredients to share a bowl.” Yotam Ottolenghi
- For the Salad:
- 5 ounces of mache blend greens
- 4 ounces of smoky blue cheese, crumbled
- 6-8 Easter egg radishes, thinly sliced
- ½ cup of pecan halves
- 2 teaspoons of light brown sugar
- ¼ teaspoon of dry mustard
- pinch of Aleppo pepper
- For the Vinaigrette:
- 1 Tablespoon of minced red onion
- 2 Tablespoons of white balsamic vinegar
- 1 teaspoon of Dijon mustard
- ⅓ cup of olive oil
- salt & pepper to taste.
- Preheat the oven to 350 degrees F.
- Next, prepare the vinaigrette.
- In a small bowl, whisk together the onion, vinegar, and Dijon mustard.
- Slowly whisk in the oil.
- Season with salt & pepper to taste
- Rinse the pecans in a strainer and set them aside to drain.
- In a small bowl, combine the brown sugar, dry mustard and Aleppo pepper and mix well.
- Add the pecans and toss until evenly coated.
- Spread the pecans on a parchment lined baking sheet and toast in the oven until they turn dark brown, about 10 minutes.
- Transfer the pecans to a plate to cool.
- To serve, place about 1 Tablespoon of the vinaigrette on the bottom of your serving bowl.
- Add the mache mix and the radishes and toss to coat..
- Top with the crumbled blue cheese and pecans.
- Serve with the additional vinaigrette on the side.
To those who work in acres, not hours, we thank you! Support your local farmers!