Radish And Cucumber Salad (Print Version)
Crisp radishes and cool cucumbers tossed in a light, tangy dressing with fresh dill. Ready in 15 minutes.
# Recipe Ingredients:
→ Vegetables
01 - 1 cup radishes, thinly sliced
02 - 1 large cucumber, thinly sliced
03 - 2 tablespoons fresh dill, chopped
04 - 2 green onions, thinly sliced
→ Dressing
05 - 3 tablespoons olive oil
06 - 2 tablespoons lemon juice
07 - 1 teaspoon Dijon mustard
08 - Salt and black pepper, to taste
# Directions:
01 - In a large bowl, combine the sliced radishes, cucumber, dill, and green onions.
02 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and black pepper until well emulsified.
03 - Pour the dressing over the vegetables and toss gently to coat evenly. Chill for 10 minutes before serving for best flavor. Serve cold.
# Expert Advice:
01 -
- It comes together in fifteen minutes flat but tastes like something you spent way more time on
- The crunch and snap of fresh vegetables makes everything feel lighter and more vibrant
02 -
- Slicing your vegetables paper thin is the difference between a humble salad and something that feels restaurant worthy
- Letting it sit for that ten minute chill time transforms it from tossed vegetables to a cohesive dish
03 -
- A mandoline makes quick work of those thin uniform slices if you have one
- Taste the cucumber before using, sometimes the bitter ones need to be peeled completely