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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.
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Winning salad! Different and tasty