Best Radish And Herb Salad With Meyer Lemon Dressing Recipes

LETTUCE RADISH SALAD WITH LEMON VINAIGRETTE

Lettuce Radish Salad with Lemon Vinaigrette image

Easy Lettuce Radish Salad with Lemon Vinaigrette is as simple as it gets! It has a crisp and crunchy texture and is lemony good. It's so fresh, versatile, quick and easy to make and can make a wonderful meal, combined with an entree of your choice.

Provided by Olga in the Kitchen

Categories Salads

Time 15m

Number Of Ingredients 9

Ingredients

1 large romaine lettuce (or 2 small head romaine)
4 small cucumbers (or 1 English cucumber) - thinly sliced
10-11 radishes (1 bunch) - trimmed and thinly sliced
1/2 cup fresh chives (1 bunch) - finely chopped
3 tablespoons extra virgin olive oil
1 tablespoon freshly squeezed lemon juice (from 1/2 large lemon)
1/2 teaspoon fine salt
1/8 teaspoon ground black pepper (or to taste)
zest from 1/2 lemon - optional

Steps:

In a small bowl, combine and stir together 3 tbsp extra virgin olive oil, 1 tbsp freshly squeezed lemon juice, 1/2 tsp salt and 1/8 tsp ground black pepper. Set aside.
Rinse and paper towel pat dry all vegetables.
In a medium salad bowl, combine 4 small thinly sliced cucumbers, 1 bunch thinly sliced radishes and 1/2 cup finely chopped fresh chives. (Using Benriner Mandoline makes it extra easy).
Chop 1 large romaine lettuce into bite-sized pieces and add it to the salad.
Drizzle with lemon vinaigrette and toss gently until salad is evenly coated. You can also drizzle without tossing the salad and serve.

MEYER LEMON VINAIGRETTE

Meyer Lemon Vinaigrette image

When Meyer lemons are in season, typically between November and March, be sure to snag some up to make this lemon-Parmesan dressing. Meyer lemons are much less tart and acidic than traditional lemons, like a cross between a lemon and a mandarin. They're also sweeter, so no additional sugar is needed. I love this on kale salad, but also drizzled over roasted veggies or grilled salmon or trout.

Provided by France C

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 10m

Yield 4

Number Of Ingredients 8

Ingredients

¼ cup extra-virgin olive oil
3 tablespoons Meyer lemon juice
1 tablespoon white balsamic vinegar
1 tablespoon freshly grated Parmesan cheese
1 small garlic clove
½ teaspoon Meyer lemon zest
¼ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

Combine olive oil, Meyer lemon juice, balsamic vinegar, Parmesan cheese, garlic, zest, salt, and pepper in a small blender cup. Blend until dressing is smooth, 30 to 45 seconds.

Nutrition Facts : Calories 136.2 calories, Carbohydrate 1.3 g, Cholesterol 1.1 mg, Fat 14.4 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 2.2 g, Sodium 165.6 mg, Sugar 0.7 g

RADISH AND HERB SALAD WITH MEYER LEMON DRESSING

Radish and Herb Salad with Meyer Lemon Dressing image

Thinly slicing radishes, celery and fennel, preferably on a mandoline, makes for a salad as ethereally light as the usual baby lettuce, but with a more interesting mix of colors and textures. If you can find watermelon radishes, use them here - they turn a good-looking mix into something truly stunning, with a piquant bite. If you can't find Meyer lemons, substitute regular lemon juice spiked with a touch of orange or tangerine to compensate for the missing sweetness.

Provided by Melissa Clark

Categories dinner, easy, lunch, quick, salads and dressings, appetizer, side dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1 small shallot, very thinly sliced, preferably on a mandoline
Zest of 1 Meyer lemon
4 teaspoons Meyer lemon juice, more as needed
1/4 cup extra-virgin olive oil, more as needed, for drizzling
4 cups fresh parsley leaves
2 celery stalks, very thinly sliced, preferably on a mandoline (1 cup), plus 1/2 cup celery leaves
6 radishes, very thinly sliced, preferably on a mandoline (1 cup)
1/2 fennel bulb, very thinly sliced, preferably on a mandoline (1 cup), plus 1/2 cup fennel fronds
2 teaspoons drained capers
Flaky sea salt (such as Maldon), as needed
Black pepper, as needed

Steps:

In a small bowl, combine shallot and the lemon zest and juice. Let stand 10 minutes. Whisk in olive oil.
In a large bowl, combine parsley, celery stalks and leaves, radishes, fennel bulb and fronds, and capers. Toss in dressing. Season with salt and pepper. Drizzle in more oil and lemon juice, if necessary.

Nutrition Facts : @context http, Calories 28, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 216 milligrams, Sugar 2 grams

CREAMY MEYER LEMON DRESSING

Creamy Meyer Lemon Dressing image

This delicate, lemony dressing is wonderful with most lettuces, both delicate and robust. I especially like it with endive. If you can find it, lemon-scented olive oil, sold in some gourmet shops, will add a delicious flavor.

Provided by Martha Rose Shulman

Categories easy, quick, weekday, condiments

Time 20m

Yield 1 1/3 cups

Number Of Ingredients 7

Ingredients

2 tablespoons finely diced shallot
1/8 to 1/4 teaspoon kosher salt, to taste
1/4 cup freshly squeezed Meyer lemon juice
Freshly ground pepper
1/2 cup extra virgin olive oil plus 1 to 2 tablespoons for thinning out, if desired
1/4 cup buttermilk or plain yogurt
1 tablespoon lemon-scented olive oil optional

Steps:

Soak the shallot in cold water for five minutes. Drain and dry on a doubled-over paper towel. Then combine with the salt and lemon juice in a small bowl. Let sit for 15 minutes. Add the pepper, then whisk in the olive oil and buttermilk or yogurt.

Nutrition Facts : @context http, Calories 450, UnsaturatedFat 40 grams, Carbohydrate 4 grams, Fat 49 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 7 grams, Sodium 145 milligrams, Sugar 2 grams