This radish salad is the perfect celebration of the first CSA Shares of the season! Use the radish greens with the gorgeous heads of lettuce in this week’s shares for a perfect combo of light and peppery. The dressing for this is creamy from almonds, but has no dairy. Feel free to change up the dressing with different nuts or seeds.
At times during the CSA season the radishes often have the greens attached. The greens are edible and great in a salad. If using the radish greens start by separating the radish greens from the radishes. They are much dirtier than the lettuce, so I washed them separately in a salad spinner. This salad will still taste great without radish greens!
Spin both the lettuce and the radish greens thoroughly dry. Radish greens have a nice peppery flavor and a different texture than lettuce. They make a nice addition to any salad. Slice the radishes thinly, you can use the whole bunch or reserve one or two for a different dish. These are crisp and spicy!
Combine the dressing ingredients and blend with an immersion blender or in a food processor. The almonds are nice and creamy, but feel free to try whatever is in your pantry, hazelnuts, walnuts, or sunflower seeds will also work. Dress the greens and top with radishes and the reserved almonds.
Radish Salad adapted from Vegetarian Times
1 bunch of radishes with or without greens
1 head of lettuce
1/3 cup toasted slivered almonds, divided
2 tablespoons lemon juice
1 tablespoon honey
1 tsp dijon mustard
1/4 cup olive oil
Wash greens. If using radish greens, separate greens and radishes, and thoroughly wash greens in a salad spinner. Wash lettuce. Tear greens and lettuce into bite-size pieces and combine. Thinly slice radishes.
Make dressing. Combine 3 tablespoons of almonds, and remaining dressing ingredients in a tall mixing cup and blend until smooth with an immersion blender. Season with salt and pepper if necessary.
Dress greens. Top with radish slices and remaining almonds.