Photo: Thomas J. Story

 

YieldsServes 4
AuthorMichael Johnston
This simple winter salad gets plenty of fresh crunch from a mix of radishes, and pungent richness from blue cheese. It's good without the apple too.

How to Make It

Step 1
1

Using a 5-holed peeler or vegetable peeler, shave long strands from daikon until you have about 1/2 cup. Save leftover radish for another use.

Step 2
2

In a small bowl, whisk together buttermilk, sour cream, 2 tbsp. roquefort, the salt, and pepper (or put those ingredients in a pint jar and shake vigorously).

Step 3
3

Divide greens among 4 salad plates. Drizzle dressing over greens. Garnish with radishes, apple, and remaining cheese.

Step 4
4

Make ahead: Dressing, covered and chilled, up to 1 week.

Ingredients

  8-in.-long piece daikon radish, peeled
 1/4 cup buttermilk
 2 tablespoons sour cream
 2 tablespoons plus 1/4 cup crumbled roquefort or other blue cheese
 1/4 teaspoon fine sea salt
 1/2 teaspoon cracked black pepper
 4 ounces mixed salad greens (about 4 cups loosely packed)
 3 red radishes, sliced into matchsticks
 1 watermelon radish, peeled and thinly sliced
 1/2 Fuji apple, sliced into wedges

Directions

Step 1
1

Using a 5-holed peeler or vegetable peeler, shave long strands from daikon until you have about 1/2 cup. Save leftover radish for another use.

Step 2
2

In a small bowl, whisk together buttermilk, sour cream, 2 tbsp. roquefort, the salt, and pepper (or put those ingredients in a pint jar and shake vigorously).

Step 3
3

Divide greens among 4 salad plates. Drizzle dressing over greens. Garnish with radishes, apple, and remaining cheese.

Step 4
4

Make ahead: Dressing, covered and chilled, up to 1 week.

Winter Radish Salad