For the most part, I’m a fan of exceptionally simple salads. Focusing on 3-4 star ingredients means you can throw a salad together in minutes (my kind of cooking, during the week)!
I adore making punchy dressings and oscillate between:
Routinely making a couple (in the blender) on weekends in bulk quantities for the week ahead;
Spontaneously grabbing an empty jar and shaking 1-2 days worth of ingredients together as needed, or;
Combining an individual serving of dressing ingredients in a large bowl and whisking them before adding my salad ingredients.
The perfect Winter side salad
Wait until Winter before indulging in this one, when delicious new season oranges abound and ginger and radishes are also at their peak. Eating seasonally is less expensive, tastier and much better for us – and the planet.
These foods are high in antioxidants and powerful antimicrobial and anti-inflammatory compounds, offering immune boosting effects right when you need them – flu season!
Don’t overlook radish greens – a functional food
The recipe is taken from my e-book ‘Free Nutrition – halve your food bill, double your nutrient intake’ and is a delicious way to include more radishes in your diet – greens and all.
In the book I suggest that radish greens are not only edible, but are arguably the most nutritious part of the plant. And whilst radishes themselves are well-known for their anti-diabetic and anti-cancer properties, this study suggests that radish greens have the same anti-tumour effect (destroying breast tumour cells and inhibiting the growth of new ones). Other studies have looked at hypertension.
So, time to start utilising those greens! You can find several recipes in my book.
What I love about this winter salad recipe
- The addition of citrus helps to cut through the spiciness of the radishes, especially if left to marinate for 20 or so minutes prior to serving.
- You get to ‘supreme’ oranges! A very simple technique (albeit a little juicy) that removes the orange segments from their surrounding pith. Never tried it before? This might help.
- You can save the orange peels to make your own natural vitamin C supplement!
- ½ lemon juiced (approx. 2 tbl)
- ½ orange, juiced (approx. 1/4 cup)
- 1 tbl maple syrup
- 1 tsp mustard
- ½ tsp salt
- ½ inch ginger, finely grated (optional)
- 1 tbl olive oil
- 2 bunches of red radishes, finely sliced (on a mandolin if you have one)
- 1 bunch of radish greens, finely chopped
- 2 shallots including greens, finely chopped (US-folk: scallions)
- 2 supremed oranges
- In a large mixing bowl, mix together all the dressing ingredients – except the olive oil.
- Vigourously whisk in the oil slowly, until smooth.
- Toss the salad ingredients in the dressing and serve immediately. To reduce spiciness, allow to marinate for 20 minutes prior to serving.
Try to buy organic radishes if possible, to reduce pesticide residue. (Did you know that fermenting non-organic produce is another efficient way to tackle pesticides? There are more and more studies confirming this.)
Only use radishes with bright green leaves. Don’t bother including them in the salad if they’re wilted or yellow. Use celery leaves or continental parsley instead.
Radish leaves are generally fairly sandy, so make sure to soak them and rinse well prior to using.
Add any leftover greens to your smoothies, soups or broth.