Happy (almost) Easter! My husband and I are celebrating tomorrow by going out to brunch and then making a home cooked, somewhat traditional dinner. I will probably make this Radish Salad with Honey Mustard Vinaigrette again tomorrow, because it is the perfect Easter dinner salad. Or really anytime this spring. Radishes are in season as of April, and you can sure tell!
This salad is so incredibly simple, yet full of fresh and tangy flavor. Radishes almost have a spicy, peppery taste to them. This is similar to arugula which can be bitter and peppery on it’s own! I love the two together. I tossed in some pecans which really balances out the flavor. The mint takes this salad up another level with it’s fresh herbal notes. It’s like a spring/summer party in your mouth.
Now the Honey Mustard Vinaigrette ties everything together in the most delicious way possible. Red wine vinegar, olive oil, fresh lemon juice, Dijon mustard and chili pepper honey make this dressing so good you’ll want to drink it straight. Just be sure to save some for the salad. You can use regular honey as well, but I just purchased a hot pepper honey and I’m obsessed.
That’s all there is to it! Make ahead of time and add dressing prior to serving, so the salad doesn’t become soggy. You can store in your refrigerator for a few days making it an easy meal or meal companion. Throw it together for Easter tomorrow or anytime you want a fresh, delicious salad!
You might also enjoy:
- 3 cup fresh arugula
- ½ cup radish, sliced thin
- ¼ cup pecan pieces
- 10 mint leaves, sliced thin
- ¼ cup red wine (or white wine) vinegar
- ½ cup olive oil
- juice of ½ lemon
- 1 tbsp Dijon mustard
- ½ tbsp honey (or hot pepper honey)
- In a small bowl or salad dressing shaker add red wine vinegar, olive oil, lemon juice, mustard and honey. Shake well.
- In a large bowl toss together arugula, radish and pecan.
- Plate salad and drizzle dressing over the top.
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