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Radish, Arugula, and Red Onion Salad with Tangerines

Radish, Arugula, and Red Onion Salad with Tangerines

Ingredients

  • 2 tangerines (such as Pixie or Satsuma)
  • 2 tablespoons finely chopped radishes plus 12 large radishes (such as French Breakfast), trimmed, very thinly sliced on diagonal
  • 1 tablespoon chopped red onion plus 1/2 cup thinly sliced
  • 1 tablespoon plus 2 teaspoons fresh Meyer lemon juice or regular lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1 medium fennel bulb, quartered lengthwise with core intact, very thinly sliced lengthwise
  • 1/4 cup coarsely chopped fresh mint

Recipe Preparation

  • Finely grate enough peel from tangerines to measure 1 teaspoon; place in small bowl and reserve for dressing. Using sharp knife, cut off top and bottom of each tangerine, then cut off all peel and white pith, following contour of fruit. Cut tangerines vertically in half, then crosswise into 1/4-inch-thick slices; set aside.

  • Combine 2 tablespoons finely chopped radishes, 1 tablespoon chopped red onion, lemon juice, and grated tangerine peel in small bowl; let stand 5 minutes. Whisk in extra-virgin olive oil. Season salad dressing to taste with coarse kosher salt and freshly ground black pepper.

  • Combine tangerine slices, radish slices, onion slices, fennel slices, arugula leaves, and chopped fresh mint in large bowl; sprinkle with coarse kosher salt. Drizzle dressing over salad and toss to coat thoroughly. Transfer salad to large shallow bowl and serve.

Nutritional Content

One serving contains: Calories (kcal) 124.3 %Calories from Fat 69.6 Fat (g) 9.6 Saturated Fat (g) 1.3 Cholesterol (mg) 0 Carbohydrates (g) 9.4 Dietary Fiber (g) 2.7 Total Sugars (g) 4.3 Net Carbs (g) 6.7 Protein (g) 1.4 Sodium (mg) 39.0Reviews Section

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Ethnic/Cultural Info

Radishes place in the culinary world may vary from region to region but they are an essential accoutrement to many traditional cuisines from Mexico to America, Asia to France. In Mexico you can find Red radishes garnishing a plate of barbacoa or amid other garnishes on a taco. In France, the simple preparation of butter and course sea salt with radishes is a quintessential crudité. A quite unique use is in India, where grated radish is mixed with cornmeal to make a Punjabi corn cake called makkai ki roti.


Turkey & Radish Salad with Green Goddess Dressing

This salad combines leftover Thanksgiving turkey with crunchy daikon radishes, tender greens, and a creamy homemade green goddess dressing. I used a food processor to slice the radishes and prepare the dressing, but the task could just as easily be completed by hand with a good knife and a mixing bowl.

Turkey & Radish Salad with Green Goddess Dressing (serves 4)
Salad:
1 bag salad greens, washed and dried
4 inch section of daikon radish, sliced very thinly
1 1/2 cups cold chopped turkey
Green Goddess Dressing:
1/2 cup chopped parsley, thyme, sage, or other fresh herbs on hand
1 tablespoon minced onion (or sub. 1/4 c. chopped shallots)
1/2 cup mayonnaise
1/4 cup sour cream
2 teaspoons cider vinegar
juice of 1/2 lime, about a tablespoon
2 tablespoons milk
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper, plus more for garnish

Chop turkey into uniform pieces, if necessary. Wash and dry the salad greens and set aside. Cut a four-inch section off of the radish and use the disc blade on the food processor to slice the radish very thinly set aside sliced radishes. Fit the food processor with the chopping blade. Mince onion/shallots in the food processor, then add herbs and pulse until chopped. Add mayonnaise, sour cream, vinegar, lime juice, milk, salt and pepper and blend until dressing is well combined. Toss dressing, greens, turkey, and sliced radishes. Serve salad immediately.

If, after making this salad, you find yourself with half a daikon radish leftover, use it to make this easy radish dip and sandwich spread. Perfect for zipping up leftover turkey sandwiches!


Recipe Summary

  • ½ cup vegetable oil
  • ¼ cup cider vinegar
  • ¼ cup white sugar
  • 2 teaspoons dried parsley
  • 1 teaspoon salt
  • 1 pinch ground black pepper
  • ½ cup sliced almonds
  • ¼ cup white sugar
  • 1 head red leaf lettuce - rinsed, dried and torn
  • 1 red onion, chopped
  • 1 cup chopped celery
  • 2 (11 ounce) cans mandarin orange segments, drained

In a jar with a tight fitting lid, combine the oil, vinegar, sugar, parsley, salt and pepper. Cover and shake well. Refrigerate until use.

In a medium saucepan over medium low heat, cook and stir the almonds and sugar until the sugar is melted and the almonds are coated. Remove from heat, cool, and break apart. Store at room temperature until ready to serve salad.

In a large bowl, toss together the lettuce, celery, oranges, almonds and dressing until evenly coated.


CSA week 14 - Cold avocado, arugula and spring onion soup

I've adapted this from this recipe for cold avocado, spinach and scallion soup, but the only ingredient I didn't change was the lime so I'm comfortable calling this recipe mine.

Ingredients:
1 Monroe avocado (or 2 Hass), roughly chopped
1 lime, juiced
the middle bit of a spring onion (or 4 scallions), sliced
3 ounces (by weight) arugula leaves without a whole lot of stems (or one pack of baby spinach)
2 1/2 cups shrimp stock or broth
4 sea scallops, brined and dried
1 slice bacon, chopped
several grape tomatoes, chopped
a few drops of hot sauce
salt and pepper

1. Fry bacon over medium-low heat until crisp. Remove from pan, turn up heat and sear scallops in the bacon fat. Let both cool.

2. Chill all the ingredients.

3. When everything is good and cold, put avocado, lime juice, spring onion and arugula into food processor, holding a little bit back for garnish if you'd like. Add a little broth and process out the big chunks. Slowly add more broth while processing until the soup is to the texture you'd like. I aimed at smooth and creamy myself, but I could see that you might like it with a little texture or a little thinner. This will take a couple minutes so there's plenty of time to check and adjust seasoning as you go along.

4. Top soup with scallops, bacon, tomatoes and any of the green stuff you saved. Serve with toast spread with cream cheese. Makes two large servings or four soup courses.


Hmm, that's surprisingly good stuff. It's not quite creamy enough that you think there's actual cream in there, but it's impressively close. The avocado is quite mild so the flavor is mostly spring onion and arugula. I was afraid the processing would bring out the bitterness of both, but it's just nicely peppery with a little oniony burn. You could make this with baby spinach and sweet onion, but it wouldn't have any character.

It needs a good bit of salt, pepper and acid to bring the flavors out. It would be easy to overdo it and have the hot sauce and lime be primary flavors, which wouldn't be bad if you wanted to take the recipe in a Southwestern direction I suppose. I'd use chicken broth, leave out the scallops, and add a little cilantro, cumin and top with grated montery jack cheese if I were going to do that.

The tomatoes, bacon and scallops all match well, but the scallops stand out as particularly good. I'll have to remember to pair scallops with arugula in the future.

Overall, pretty nice and really easy, especially since you could prepare everything beforehand and just blend it at the last minute. And you can impress guests since it seems pretty sophisticated if you don't make smiley-faces in the bowls.


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Balsamic Roasted Beet Salad

Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.

Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you’re cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.

Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.

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