Winter Radish Salad with Orange Vinaigrette Submitted by Kim Barker of Mulberry Moon Farm Serves: About 6 Prep Time: 20 minutes Adapted from Give It Some Thyme www.giveitsomethyme.com/ winter-radish-salad-with-orange-vinaigrette/ Ingredients: • Orange Vinaigrette • Zest and juice of 1 medium orange • ¼ cup apple cider vinegar • 2 tablespoons apple cider (or similar mild juice) • 1 tablespoon maple syrup or honey • Freshly ground black pepper, to taste • Pinch of freshly grated nutmeg (optional) Salad • ½ pound mixed winter radishes (such as watermelon and purple daikon), very thinly sliced • ¼ cup crumbled feta cheese • ¼ cup walnuts, toasted and roughly chopped • 2 tablespoons shallots or red onion, finely minced • 2 tablespoons pomegranate seeds • 1 tablespoon fresh herbs (chives, parsley, or thyme), finely chopped Instructions: • Prepare the Orange Vinaigrette • 1 teaspoon Dijon mustard • ¼ cup extra-virgin olive oil • Kosher salt, to taste • In a small bowl or jar, combine the orange zest, orange juice, vinegar, apple cider, maple syrup (or honey), and mustard. • Slowly add the olive oil and whisk (or shake) until the dressing is smooth and emulsified. • Season with salt, pepper, and a small pinch of nutmeg if using. • Taste and adjust seasoning as needed. Set aside or refrigerate until ready to use. Prepare the Salad • Place the sliced radishes in a large mixing bowl. • Drizzle with just enough vinaigrette to lightly coat the radishes. • Gently toss and allow the radishes to sit for 10–15 minutes to soften slightly, if desired.
Assemble and Serve • Arrange the dressed radishes on a serving platter or shallow bowl. • Scatter the feta, walnuts, shallots, pomegranate seeds, and fresh herbs evenly over the top. • Serve immediately, with extra vinaigrette on the side, if needed. Notes: 1. Slice radishes as thinly as possible for the best texture. 2. The vinaigrette can be made ahead and stored in the refrigerator for up to one week. 3. Cheese, nuts, or herbs can be swapped based on preference or availability. 4. To make this super-local, swap out the pomegranate for apple slices; and make a honey Dijon mustard without the citrus. About The Recipe This recipe is Kim Barker’s way to convert people into winter radish lovers. Winter radishes aren’t familiar to many people, but they are sweet, crisp, and stunningly beautiful. Adding them to your winter meal planning increases your capacity to eat local all year long! You can purchase many of the ingredients for this recipe locally with a few clicks at the KCM Food Hub. The online storefront makes it easier for customers to access local food and products during the off-season while helping vendors reach their customers in a more convenient, cost-effective way. You can learn more at www.KCMfoodhub.ca.
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KKD Villager Jan/Feb 2026
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