Radish and Cucumber Salad
Recipe provided by Aaron May
- Difficulty: Easy
- Servings: 4
- Nutritional Info per Serving (1 of 4): Calories 111; Total Fat 7 g; Saturated Fat 1 g; Carbohydrates 11 g; Dietary Fiber 2 g; Sugar 5 g; Protein 2 g; Cholesterol 0 mg; Sodium 593 mg
- Preparation Time: 20 minutes total
- Active Time: 15 minutes
- 2 English cucumbers, sliced thinly
- 2 bunches French breakfast radishes, trimmed and sliced thin (mandoline recommended)
- cup apple cider vinegar
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons minced shallot
- 2 tablespoons fresh tarragon, cut into a chiffonade
- 1 teaspoon sugar
- Kosher salt and freshly ground black pepper, to taste
Special equipment: a mandoline slicer
- Place the sliced cucumbers and radishes in an ice water bath for 810 minutes to crisp them.
- While they chill, whisk together the apple cider vinegar, olive oil, minced shallot, tarragon, and sugar in a large bowl; season with salt and pepper.
- Drain the cucumbers and radishes well, add them to the bowl with the vinaigrette, toss gently to coat, adjust seasoning, and serve immediately for best freshness.
Copyright 2021 Television Recipe Iseasy, G.P. All rights reserved.
