Radish Salad


Servings: 4


  • 4 bunches mixed radishes (red, purple, French Breakfast, White Icicle, etc.)
  • 6 tablespoons extra virgin olive oil
  • 2 teaspoons French walnut oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • salt (preferably sea or Kosher)
  • fresh cracked black pepper


  1. Rinse all dirt and grit from radishes and cut into quarters.
  2. Put mustard, vinegar salt and pepper into a mixing bowl.
  3. Gradually whisk in the oils, and adjust the seasoning.
  4. Gently toss radishes with the vinaigrette and serve.

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