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
- In a large mixing bowl, place radishes, celery, cheese, tarragon and mache or arugula leaves.
- 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.
- Toss dressing with salad mixture. Serve on individual salad plates or in one larger bowl; family style.