Please enter the email you’re using for this account.
When roasted, radishes turn from sharp and bitter to tender and almost sweet. Texture-wise, they’re a perfect substitute for potatoes in this lightened-up version of the classic side-salad. For more salad fun, watch New Leaf!
5 cups red radishes (washed, knobs removed, and halved)
2 tablespoons Gefen Extra Virgin Olive Oil
salt, to taste
pepper, to taste
1/2 cup diced sour pickles, such as Gefen Cucumbers in Brine
1/2 cup diced celery
1/4 cup diced red onion
3 hard-boiled eggs, finely chopped
1/4 cup fresh chopped dill
1/2 cup Gefen Light Mayonnaise
1/4 cup Tonnelli Apple Cider Vinegar
1 tablespoon stone ground mustard
2 teaspoons Gefen Onion Powder
salt, to taste
pepper, to taste
Preheat oven to 425 degrees Fahrenheit.
Coat radishes in two tablespoons olive oil, salt, and pepper for about 20 to 25 minutes.
Once cool, mix radishes with remaining salad ingredients.
Separately, whisk the dressing ingredients until well combined. Pour over salad and toss gently before serving.
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation
Winning salad! Different and tasty