Radish Salad

Radishes don’t get enough credit as a salad green. Coarsely chopped and tossed with iceberg lettuce, they bring a peppery snap that cuts right through a rich main course.

The dressing here is a quick jar shake: Dijon mustard, white wine vinegar, lemon juice, and garlic powder. That double hit of acid from the vinegar and lemon keeps things bright, while the mustard adds body so the dressing clings instead of pooling at the bottom of the bowl.

Chop everything coarse. You want big enough pieces that the radishes still crunch when you bite down. Too fine and they lose their texture in the dressing.

Kitchen Tips

• Shake the dressing hard for at least 30 seconds so the mustard emulsifies with the oil. A loose dressing slides right off the lettuce.
• Toss and serve immediately. Radishes release water as they sit, and iceberg wilts fast once dressed.
• If radishes taste too sharp for you, soak the slices in ice water for 10 minutes before chopping. It tames the bite.

Variations

• Peppery greens: Replace the iceberg with watercress or arugula for a salad with even more bite.
• Creamy version: Swap the vinaigrette for a yogurt-dill dressing and you’ve got something closer to a Scandinavian-style radish salad.