Spring is great. Blossom, leaves on trees, lush grass and spring fresh fruit and vegetables appear. I like to make the most of the burgeoning produce with light and fresh salads. My Radish and Cress Salad is one of my favourites. The mustardy flavour from the radish and cress is reflected back by the light vinaigrette. Some radishes and cress have a stronger flavour than others. I try to find strong flavours but if you can choose to your own taste.
The dressing is superb with almost any salad. It thickens up beautifully and has a glorious golden yellow colour from the cold pressed rapeseed oil. It is unctuous!
I love to use all parts of the radish. The leaves are full of goodness and great to eat. If you don’t fancy them in a salad you can steam them of stir fry them. Delicious with salty tamari and tofu…
This is a super quick salad to prepare and will go so well with almost any main. I love it with Roasted Winter Vegetables with Almonds and Olives or serve as part of a trio of salads with Celeriac Caper and Rocket Salad and Warm Pear Salad. It keeps really well prepared well in advance and dressed just before serving.
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