Best 3 Spring Radish Salad With Egg And Garden Cress Recipes

In the realm of vibrant and refreshing salads, the Spring Radish Salad with Egg and Garden Cress stands out as an exemplary dish that captures the essence of spring's bounty. This delightful salad showcases the crisp and peppery flavor of radishes, the richness of hard-boiled eggs, and the piquant zest of garden cress, all harmoniously combined in a light and tangy dressing.

Accompanying this main recipe are three additional variations that cater to diverse palates and preferences. The Radish and Avocado Salad with Feta and Mint offers a creamy and tangy twist, while the Radish and Fennel Salad with Orange and Olives brings a citrusy and aromatic touch. For those seeking a vegan option, the Radish and Quinoa Salad with Lemon and Herbs provides a protein-packed and flavorful alternative.

Each recipe is meticulously crafted to highlight the unique characteristics of radishes, complemented by an array of fresh ingredients and delectable dressings. These salads are not only visually appealing but also packed with nutritional value, making them a perfect choice for health-conscious individuals seeking a refreshing and satisfying meal.

Check out the recipes below so you can choose the best recipe for yourself!

SPRING RADISH SALAD

Spring Radish Salad image

Provided by Geoffrey Zakarian

Categories side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 cups grapefruit juice
2 tablespoons chardonnay vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
1 teaspoon soy sauce
Kosher salt and freshly ground black pepper
1/2 cup olive oil
2 cup mixed thinly shaved radishes, such as red, icicle, Easter egg, watermelon, black, purple ninja, etc.
2 cups watercress
1 bulb fennel, thinly shaved
2 avocados, cut into quarters
1 pink grapefruit, segmented
1 orange, segmented
Kosher salt and freshly ground black pepper
1/4 serrano chile, finely diced

Steps:

For the dressing: In a small pot, bring the grapefruit juice to a simmer over medium-low heat. Reduce the juice to 1/4 cup. Set aside to cool.
In a medium bowl, whisk together the reduced grapefruit juice, vinegar, mustard, honey and soy sauce and season with salt and pepper. Slowly drizzle in the olive oil and whisk until emulsified.
For the salad: Combine the radishes with the watercress and fennel in a medium bowl and toss with a small amount of the dressing. Arrange the avocado, grapefruit and orange on a platter, drizzle with the dressing and season with salt and pepper. Sprinkle on the serrano, then top with the dressed radish mixture and serve.

HERBED SPRING SALAD WITH EGG AND WALNUTS

Herbed Spring Salad With Egg and Walnuts image

This bright, herby, fresh-tasting salad makes a very nice accompaniment to a pan-fried breaded pork chop. Cooked beets (preferably golden) thinly sliced radishes, celery and turnips are dressed, then tossed with a mixture of zesty salad greens - use a combination of watercress, dandelion, curly endive, escarole, radicchio, mizuna, spinach, or red sorrel leaves. The components can be prepared in advance, but wait until the last minute before dressing and serving.

Provided by David Tanis

Categories salads and dressings, appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 17

Ingredients

2 tablespoons finely diced shallot
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar or sherry vinegar
3 tablespoons lemon juice, plus more to taste
1/2 teaspoon grated garlic (from 2 small cloves)
Kosher salt and black pepper
1/4 cup walnut oil or extra-virgin olive oil
6 ounces/4 cups lightly packed watercress or, preferably, a mixture of zesty salad greens
3 medium golden beets, cooked, peeled and cut in wedges
1/2 cup thinly sliced red radish (6 to 8 medium radishes)
1/2 cup thinly sliced turnip (or use small kohlrabi or watermelon radish)
1/2 cup thinly sliced celery heart, plus tender leaves (from the center of 1 celery head)
Kosher salt and black pepper
2 tablespoons roughly chopped dill
2 tablespoons tarragon leaves
4 (7-minute) boiled eggs
1 cup toasted walnut halves

Steps:

Make the vinaigrette: Put shallots in a small bowl. Add mustard, vinegar, 3 tablespoons lemon juice and the garlic. Stir together, and add a pinch of salt and pepper. Whisk in the walnut oil. Set aside for a few minutes, then taste and adjust lemon juice and salt.
Wash and dry the salad greens. Tear large leaves into smaller pieces, if desired. Wrap in a clean towel and refrigerate if not serving immediately.
Just before serving salad, put beet wedges in the bottom of a wide salad bowl. Add the radish, turnip and celery. Season with salt and pepper. Add dill, tarragon and half of the vinaigrette. Toss gently to coat.
Add the salad greens and combine to distribute sliced vegetables evenly. Cut eggs in halves or quarters, and arrange over salad. Scatter walnuts over the top. Drizzle with the remaining vinaigrette.

SPRING PEA & RADISH SALAD

Spring Pea & Radish Salad image

Winters can be very long here in New Hampshire. I always look forward to the first veggies of spring and making some lighter dishes like this fresh salad. -Jolene Martinelli, Derry, New Hampshire

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1/2 pound fresh wax or green beans
1/2 pound fresh sugar snap peas
2 cups water
6 large radishes, thinly sliced
2 tablespoons honey
1 teaspoon dried tarragon
1/4 teaspoon kosher salt
1/4 teaspoon coarsely ground pepper

Steps:

Snip ends off beans and sugar snap peas; remove strings from snap peas. In a large saucepan, bring water to a boil over high heat. Add beans and reduce heat; simmer, covered, 4-5 minutes. Add sugar snap peas; simmer, covered, until both beans and peas are crisp-tender, another 2-3 minutes. Drain., Toss beans and peas with radishes. Stir together honey, tarragon, salt and pepper. Drizzle over vegetables.

Nutrition Facts : Calories 50 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 86mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

Tips:

Choose fresh and crisp radishes for the best flavor and texture.
Use a variety of radishes, such as red, white, and purple, for a colorful salad.
Slice the radishes thinly so that they are easy to eat.
Use a light and tangy dressing to complement the radishes, such as a vinaigrette or a lemon-tahini dressing.
Add other vegetables to the salad for extra nutrition and flavor, such as cucumbers, tomatoes, or carrots.
Top the salad with fresh herbs, such as cilantro, parsley, or mint, for a pop of color and flavor.

Conclusion:

This spring radish salad with egg and garden cress is a delicious and refreshing salad that is perfect for a light lunch or dinner. It is packed with nutrients and antioxidants, and it is also very easy to make. The radishes provide a slightly spicy flavor, while the eggs and garden cress add richness and texture. The dressing is light and tangy, and it perfectly complements the flavors of the salad. This salad is sure to be a hit at your next gathering.