Winter Radish Salad
Feta, Kalamata Olive, Frisée, Baby Celery, Upland Cress
Dressed with Fresh Lime Juice & Olive Oil
It was difficult to resist all those colorful heirloom radishes…and the frilly heads of frisée, hydroponically grown long thin stalks of baby celery and the delicate lime green leaves of upland cress too. While strolling the outdoor aisles of the Torrance Farmers Market – a crunchy, peppery, chromatic winter salad began to take shape.
Watermelon radish – an heirloom Chinese daikon – is a stunner with its white and green shoulders and vibrant fuchsia interior. The taste is mild with almond-sweet notes. Purple radishes – a Korean radish hybrid – are small and plump with a gorgeous violet ring around striated white flesh. They are far more peppery than the watermelon variety. I chose watermelon and purple radishes for their visual appeal and different flavor profiles.
Frisée, baby celery, upland cress, and chives make up the green elements of this winter salad. With a bittersweet flavor and unique frizzy texture, frisée adds character. Upland cress has pretty leaves with a pungent spicy flavor. The baby celery has an intense celery flavor concentrated in the leaves. Chives bring that mild classic onion flavor.
Winter Radish Salad Recipe
1/4 c. olive oil
1/4 c. fresh squeezed lime juice
1/2 c. kalamata olives, pitted
1 watermelon radish
3 or 4 small purple radishes
1 head frisée lettuce
several leaves of baby celery
several leaves of upland cress
small bunch of chives, chopped
4 oz. feta, crumbled
kosher salt and fresh ground pepper
Whisk olive oil and lime juice together in a medium bowl. Season with salt and pepper. Add olives and thinly sliced radishes. Let mixture marinate for 20 minutes.
Arrange frisée on a platter. Place baby celery and upland cress among the frisée.
Arrange radish slices and olives among the lettuces. Sprinkle chives and crumbled feta over the top. Spoon the olive oil lime marinade over the top of the lettuces.
Season to taste with additional kosher salt and fresh ground pepper.
Recipe inspired by Cooking Light magazine.
Produce information from specialtyproduce.com.