White Radish Salad
By Yankee Magazine|May 24 2011|
Shredded white radishes, carrots, and zucchini combine to create a tasty and attractive slaw. Chill and serve with baked ham or corned beef
Yield
Serves 4
Ingredients
1 bunch white icicle radishes, rinsed and trimmed
2 carrots
1 small zucchini
Salt and freshly ground black pepper
2 tablespoons white wine vinegar
1/2 teaspoon dry mustard
1 teaspoon dried oregano
6 tablespoons olive oil
2 ounces Gorgonzola cheese, finely crumbled
Instructions
1. By hand or with a food processor, shred the radishes, carrots, and zucchini. Place in a large mixing bowl and season with salt and pepper. Toss to combine.
2. In a small bowl, whisk together the vinegar and mustard until the mustard is dissolved. Stir in the oregano. Gradually whisk in the oil. Pour the dressing over the shredded vegetables and toss to coat. Cover the bowl and refrigerate for 2 to 3 hours or until lightly chilled. Just before serving, scatter the cheese over the salad and toss to incorporate.
