Spring radish salad with mustard dressing
4 servings
15 minutes
Spring radish salad with mustard dressing is a vibrant combination of freshness, spiciness, and tenderness. Radish, popular in Russian cuisine for ages, symbolizes the arrival of warm days and the awakening of nature. Its crunchy texture and piquant flavor are beautifully complemented by the greens of tops and arugula, creating an interesting blend of shades. The dressing made from natural yogurt, honey, and Dijon mustard adds tenderness and a hint of sweetness, softening the natural spiciness of radish. This salad is an ideal choice for a light spring lunch or appetizer that highlights the season's freshness.
1
Cut the green tops off the radishes and wash them well. Separate into leaves.
- Radish with tops: 200 g
2
Wash the radish and slice it thinly into rings.
- Radish with tops: 200 g
3
Chop the onion finely.
- Spring onion: 6 stems
4
Mix radish, greens, arugula (can be replaced with mizuna), green onion, and mix well.
- Radish with tops: 200 g
- Rocket (arugula): 30 g
- Spring onion: 6 stems
5
To prepare, mix yogurt, honey, and mustard in a glass jar. Seal tightly with a lid and shake well.
- Plain (natural) yoghurt: 125 g
- Wildflower honey: 1 teaspoon
- Dijon mustard: 1 teaspoon
6
Dress the salad just before serving so the greens don't wilt and stay crisp.
- Plain (natural) yoghurt: 125 g
- Wildflower honey: 1 teaspoon
- Dijon mustard: 1 teaspoon
