Radish and Cress Salad

Radish and Cress Salad

The simplicity of Radish and Cress Salad is what makes it so wonderful. The tangy mustard taste running through the dish is fresh and light. Radish and Cress Salad is a great gluten-free, vegan accompaniment to Roasted Winter Vegetables with Almonds and Olives or Gluten Free, Vegan Quiche or… Almost anything really.

Allergy Information – Radish and Cress Salad

Radish and Cress Salad is gluten-free and vegan as well as… celery free, coconut free, garlic free, lupin free, mustard free, nightshade free, onion free, peanut free, sesame free, soya free, tree nut free.

Top Tips – Radish and Cress Salad

When choosing radishes for this dish go for ones that have a strong mustardy taste (you are more likely to get these if they are in season) and one with tops. Do not worry if you cannot get radishes with tops – the dish will still taste great without them but radish tops are sooo good. The smaller leaves are sweeter and the larger leaves are a little more bitter and more mustardy tasting.

Recipe – Radish and Cress Salad

Difficulty easy
Serves 4-6
Preparation time 15 minutes
Cooking time 0 minutes

Ingredients – Radish and Cress Salad

1 large bunch radishes (~350 grams) with their tops still on
1 punnet mustard cress (~150 grams)
6 tablespoons cold pressed rapeseed oil (or other good quality vegetable oil)
2 tablespoons cider vinegar
1 teaspoon Dijon mustard
0.5 teaspoon sea salt flakes
0.5 teaspoon freshly ground black pepper

Method – Radish and Cress Salad

1. Clean the radishes and their leaves. Remove the radish tops – keep some of the stalks on. Thinly slice the radishes lengthwise. Roughly chop the radish tops – keep some parts of the leaves intact. Scatter the sliced radishes and radish tops over a large flat serving plate
2. Cut the mustard cress from the growing material and gently and lightly mix in with the radishes and radish tops
3. In a jar (with a well fitting lid) place the cider vinegar and Dijon mustard. Put the lid on the jar and shake really well. Allow to stand for a few minutes. Add the rapeseed oil, sea salt and black pepper and shake again until well mixed
4. Dress the salad and serve.


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