Country Woman Magazine and Cookbook published this recipe of mine 2 years ago....always a great one to rely on, and tastes even better the next day.
Serves: 4
Prep.Time: 20 minutes
2 cups thinly sliced Radishes
3 tablespoons thinly sliced Green Onions, with tops
1/2 cup finely diced Swiss Cheese
1 clove Garlic -- finely minced
1/4 teaspoon Salt
1/8 teaspoon coarse-ground Black Pepper
1 tablespoon Tarragon vinegar
1/2 teaspoon Dijon mustard
3 tablespoons Extra virgin olive oil
Lettuce leaves
Place radishes, onions and cheese in a medium bowl; mix well. In a small bowl,combine garlic, salt and pepper and mash with a fork until blended. Add vinegar and mustard; mix well. Gradually whisk in oil until well-emulsified, and pour over the salad. Cover and refrigerate 2-3 hours. Serve over lettuce leaves on individual salad plates or in a medium-sized decorative salad bowl.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved