Spring Radish Salad

by Lisa Marie Rosati on April 1, 2013

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Radishes remind me of spring, don’t ask me why… they just do! Look for firm radishes with a bright red hue to create this delicious, pretty to look at and crunchy salad. For a main dish I recommend you add some chicken strips or diced ham. If you can find cave-aged Gruyere or French Comte, your taste buds will have a special treat!


2 large bunches radishes, washed, trimmed and sliced thinly
4 celery stalks, washed and cut into thin diagonal slices (include celery heart and leaves)
8 ounces Gruyere cheese, cut into ¼ inch cubes
¼ cup fresh tarragon leaves, washed and coarsely chopped
4 cups mache or baby arugula leaves
3 tablespoons champagne vinegar
1 tablespoon Dijon mustard
2 tablespoons finely minced shallots or fresh chives
½ cup extra virgin olive oil
salt and pepper to taste


  1. In a large mixing bowl, place radishes, celery, cheese, tarragon and mache or arugula leaves.
  2. In a medium size mixing bowl, whisk together vinegar, Dijon and the shallots. Slowly add in the olive oil and season with salt and pepper to taste.
  3. Toss dressing with salad mixture. Serve on individual salad plates or in one larger bowl; family style.
  4. Enjoy!