Name: Spring Radish and Cucumber Salad
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 to 6 servings
Ingredients: 1/4 cup olive oil; 1/4 cup freshly squeezed lime juice; 1/4 cup freshly squeezed lemon juice; 2 teaspoons Dijon mustard; 1 small shallot, finely diced; Kosher salt and freshly ground black pepper; 1 bunch Easter egg radishes, sliced 1/8 inch thick; 1 large or 2 small watermelon radishes, sliced 1/8 inch thick; 4 to 5 breakfast radishes, sliced 1/8 inch thick; 1/2 English cucumber, sliced 1/4 inch thick; 1 bunch watercress, about 3 cups; 1 cup pea shoots; Flake salt, for garnish; Freshly ground black pepper, for garnish

Directions

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17m Easy 100%

CLASS

To make the dressing, add the oil, lime juice, lemon juice, Dijon, shallots and 1/4 teaspoon each salt and pepper to a mason jar. Cover and shake the jar to emulsify. Set aside.
Add the sliced radishes and cucumbers to a large bowl. Spoon on about half of the dressing. Toss to combine. Add in the watercress and pea shoots and lightly toss. Transfer the salad to a serving platter. Garnish with flake salt and pepper. Serve with extra dressing on the side.

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Spring Radish and Cucumber Salad

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