Best Black Radish Salad Recipes

Tuna, Black-Eyed Pea and Radish Salad image

Provided by Wuanda Walls

Yield Serves 4

Number Of Ingredients 12

6 tablespoons olive oil
3 tablespoons fresh lime juice
Cayenne pepper
1 15-ounce can black-eyed peas, rinsed, drained
1 6 1/8-ounce can solid white tuna, drained, flaked
8 large radishes, sliced
1/2 cup chopped fresh cilantro
1/2 cup chopped onion
1/2 cup chopped pitted brine-cured olives (such as Kalamata)
Lettuce leaves
2 hard-boiled eggs, thinly sliced
2 plum tomatoes, thinly sliced

Steps:

Whisk oil and lime juice in small bowl to blend. Season dressing to taste with cayenne, salt and pepper. (Can be prepared 3 hours ahead. Cover and let stand at room temperature.)
Combine peas, tuna, radishes, cilantro, onion and olives in medium bowl. Toss with enough dressing to season to taste. Arrange lettuce on platter. Mound salad in center. Garnish with alternating slices of eggs and tomatoes.

Black Barley, Fennel, and Radish Salad image

Provided by Bon Appétit Test Kitchen

Yield Makes 6 servings

Number Of Ingredients 12

2 cups black or pearl barley, rinsed
Kosher salt
1 large fennel bulb (about 10 ounces), 2 tablespoons fronds set aside, bulb cut lengthwise into 1/4" slices
2 tablespoons plus 1/2 cup olive oil
Freshly ground black pepper
1/3 cup fresh orange juice
1/4 cup fresh lime juice
1 small shallot, minced
2 tablespoons chopped fresh dill plus 1/2 cup dill sprigs, divided
1 teaspoon finely grated orange zest
4 large radishes, thinly sliced, divided
1/4 cup oil-cured olives, pitted, halved lengthwise

Steps:

Preheat oven to 425°F. Place barley in a medium pot and add water to cover by 1 1/2". Season with salt. Bring to a boil; reduce heat and simmer uncovered until barley is tender and water is absorbed, 40-45 minutes. Spread out barley on a large rimmed baking sheet; let cool.
While barley is cooking, toss fennel slices and 2 tablespoons oil in a medium bowl to coat. Season with salt and pepper. Spread fennel slices out in a single layer on another rimmed baking sheet. Roast until fennel is crisp-tender and beginning to brown in spots, about 18 minutes. Let fennel cool on baking sheet. DO AHEAD: Barley and fennel can be prepared 1 day ahead. Cover separately and refrigerate.
Whisk orange juice, lime juice, shallot, 2 tablespoons dill, and zest in a medium bowl. Gradually whisk in remaining 1/2 cup oil; season orange vinaigrette with salt and pepper.
Transfer barley to a large bowl; add roasted fennel, along with any accumulated juices on baking sheet. Add half of radishes, olives, and 1/4 cup dill sprigs. Drizzle 1/2 cup orange vinaigrette over and toss to coat; season with salt and pepper. Arrange salad on a large platter.
Scatter remaining radishes, reserved fennel fronds, and remaining 1/4 cup dill sprigs over salad. Pass remaining orange vinaigrette alongside for drizzling over.

Black Radish Salad image

Provided by Susan Herrmann Loomis

Yield Makes 4 servings

Number Of Ingredients 6

4 teaspoons freshly squeezed lemon juice
1/2 teaspoon Dijon-style mustard
2 black radishes (weighing about one half pound each) peeled and trimmed
One small shallot, sliced paper-thin
2 tablespoons extra-virgin olive oil
Fine sea salt

Steps:

1. In a medium sized bowl whisk together the lemon juice and the mustard,then slowly whisk in the olive oil into the mixture until it emulsifies.
2. Grate the radish on a grater with small holes. Add the grated radishand the shallot to the vinaigrette and toss so that all the ingredients are thoroughly combined. Season with salt. Serve immediately.