Recipe courtesy of Aaron May
Radish and Cucumber Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 111
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 11
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 593
- Total: 20 min
- Active: 15 min
Ingredients
2 English cucumbers, thinly sliced
2 bunches French breakfast radishes, trimmed and thinly sliced on a mandoline
1/2 cup apple cider vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons minced shallot
2 tablespoons chiffonade fresh tarragon
1 teaspoon sugar
Kosher salt and freshly ground black pepper
Directions
Special equipment:
a mandoline- Place the cucumbers and radishes in an ice water bath for 8 to 10 minutes.
- Meanwhile, add the apple cider vinegar, oil, shallots, tarragon and sugar to a large bowl. Season with salt and pepper.
- Drain the cucumbers and radishes and place in a bowl. Drizzle the vinaigrette over the top. Season with salt and pepper. Serve immediately.