Winter Radish Salad
Photo: Thomas J. Story
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.
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