Cucumber, Radish, and Tomato Salad with Citrus Dressing

2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/4 cup olive oil
1/3 cup finely chopped fresh coriander, or to taste, plus coriander sprigs for
garnish
2 tomatoes (about 1 1/4 pounds), seeded and chopped fine
2 cucumbers, peeled, seeded, and chopped fine (about 2 1/2 cups)
3/4 pound radishes, trimmed and chopped fine
6 scallions, sliced thin

In a large bowl whisk together the juices and garlic paste, add the oil in a
stream, whisking, and whisk the dressing until it is emulsified. Whisk in the
chopped coriander and salt and pepper to taste. Add the tomatoes, the
cucumbers, the radishes, and the scallions, toss the salad to combine it well,
and garnish it with the coriander sprigs.
         Green Bean and Red Onion Salad with Radish Dressing

5 radishes, unpeeled, trimmed, coarsely chopped
1/2 cup olive oil
2 tablespoons Sherry wine vinegar
1 tablespoon honey mustard
1/2 teaspoon minced garlic
1 1/2 pounds slender green beans, trimmed
4 cups mixed greens (such as red leaf lettuce and baby spinach), torn into bite-size pieces
1 red onion, thinly sliced
2 large radishes, sliced paper-thin (optional)
Place 5 radishes in processor. Add oil, vinegar, mustard and garlic; process until thick dressing
forms. Season with salt and pepper. Transfer to small bowl. (Can be made 1 day ahead.
Cover; chill. Bring just to room temperature before using.)
Cook green beans in large pot of boiling salted water until just crisp-tender, about 5 minutes.
Drain beans and rinse under cold water. Drain. Pat dry with paper towels. Wrap in kitchen
towels and place in plastic bag. Chill until cold, at least 1 hour and up to 1 day.
Place beans, mixed greens and onion in large bowl. Toss with enough dressing to coat. Season
with salt and pepper. Garnish with sliced radishes, if desired.
               Red Leaf, Radish, and Pine Nut Salad

5 teaspoons red-wine vinegar
6 tablespoons olive oil
8 cups shredded red-leaf lettuce plus 18 whole leaves for lining the plates
(about 2 heads total), rinsed and spun dry
1 cup julienne strips of radish
1/3 cup pine nuts, toasted lightly
In a large bowl whisk together the vinegar and salt and pepper to taste, add
the oil, whisking, and whisk the dressing until it is emulsified. Add the
shredded lettuce, the radish, and the pine nuts and toss the salad well. Line
each of 6 plates with 3 whole lettuce leaves and divide the salad among the
plates.
                                         Green Bean and Radish Salad

1 pound green beans, cut diagonally into 2-inch pieces
1 bunch radishes, trimmed, sliced
1/2 cup olive oil
1/4 cup balsamic vinegar or 3 tablespoons red wine vinegar
2 garlic cloves, pressed
1 teaspoon Dijon mustard

Cook beans in large pot of boiling salted water until beans are crisp-tender, about 5 minutes.
Drain. Rinse beans under cold water to cool. Dry beans on clean towels. Chill.
Combine beans and radishes in large bowl. Whisk remaining ingredients to blend in small
bowl. Add enough dressing to beans and radishes to season to taste. Season to taste with salt
and pepper and serve.
Radish Recipes
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