Recipe courtesy of The Four Coursemen

Radish Vinaigrette

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  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 1/4 cup
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1 pound bag cherry bell radishes

1 tablespoon Champagne vinegar

1 tablespoon olive oil

1 teaspoon Dijon mustard

1 teaspoon minced fresh thyme leaves

1/4 teaspoon honey

Salt and freshly ground black pepper


  1. Juice the radishes until you have 2 tablespoons of radish juice. 
  2. In a bowl, combine the radish juice with the Champagne vinegar, olive oil, Dijon mustard, minced fresh thyme, and honey. Whisk the ingredients together and season with salt and pepper, to taste.