Salad With Radish and Green Onions
Small red mild radish are a favorite salad ingredient with many Germans. One of the many salad variations we usually eat. We prefer the mild nutty flavor of a medium-priced walnut oil to the fruity flavor of olive oil, the grainy texture of the country-style mustard and some tang from the vinegar, but feel free to use what you like best. I often sub the onions with 1 tablespoon chives.
SERVES 4 -6
- 10-12 cups salad greens, torn into bite-sized pieces (we like romaine)
- 3/4 cup red radish, cut into 1/16 inch slices
- 1/4 cup green onion, cut into 1/8 inch slices
- 1 tablespoon cider vinegar
- 1 1/2 tablespoons apple juice (100% juice)
- 1 teaspoon country-style dijon mustard
- 1 pinch salt
- 1 pinch pepper
- 3 tablespoons walnut oil
- 1 pinch sugar (optional)
Put salad greens in a large bowl. Arrange radish and onions on top.
For the dressing mix all ingredients except oil in a small bowl until blended.Stirring constantly with a fork or small whisker add oil gradually until emulsified. Taste. If too sour add a little sugar.
Pour dressing over salad and toss well.
Note: Country-style mustard gets hotter when you prepare the dressing in advance. If you do so, you should consider reducing the amount of mustard used.