Mixed Radish Salad

A guest recipe by Andrew Weil, MD

MAKES 4 SERVINGS

We usually think of radishes as a minor ingredient in mixed salads that provides a watery crunch and sometimes a spicy snap. Here they take center stage along with arugula, basil, and radish sprouts in a lemon-olive oil vinaigrette with Parmesan cheese. If you can’t find radish sprouts, substitute sprigs of watercress trimmed of any coarse stems.

1 1/2 pounds mixed radishes, trimmed and sliced
4 cups (about 6 pounds) baby arugula or mixed baby greens
2 cups radish sprouts or watercress
1/2 cup Basic Lemon Vinaigrette (see below)
1/2 cup shaved or grated Parmesan cheese

Place the radishes, arugula, and radish sprouts in a large bowl and toss with about ½ cup of the dressing. Taste and add more dressing, if needed.

To serve, divide the salad among 4 plates and top with Parmesan cheese.

Basic Lemon Vinaigrette

MAKES 1/2 CUP

This is the simplest and yet most versatile vinaigrette… All you need is a lemon and good-quality extra-virgin olive oil. Drizzle this on top of just about everything for a bright flavor pop. I often double this recipe in order to keep some in my refrigerator at all times.

1 teaspoon grated lemon zest
3 tablespoons lemon juice
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

Whisk all the ingredients together in a small bowl, whisking in the oil last in a thin stream. Transfer to a lidded container. (Or use an immersion blender right in the container.) Store in the refrigerator for up to a week.

Reprinted with permission from Andrew Weil, MD, Fast Food, Good Food: More Than 150 Quick and Easy Ways to Put Healthy, Delicious Food on the Table. Copyright © 2015 by Andrew Weil, Little, Brown and Company, a division of Hachette Book Group. New York, NY.