| Makes 6 -8 servings, Serving size: 1 cup,
Prep time: 30 min, (4-6 servings)
Ingredients:
1 small stalk celery about 8 ribs
2 bunches red radishes
Onion Vinaigrette (recipe follows)
2 tablespoon chopped parsley
Lettuce leaves to make bed for salad
Onion Vinaigrette:
1/2 medium onion
2 heaping tablespoons Dijon mustard
2 tablespoons sherry wine vinegar or 3 tablespoon balsamic vinegar
1/2 tsp salt
fresh ground pepper
1/2 cup extra virgin olive oil
1/2 cup vegetable oil
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Swissmar Mandoline
One of my favorite tools in the kitchen |
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| Directions:
Cut both ends off 2 bunches of radishes.
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Wash well in a colander. |
Grate the Radish either with a hand grater, |
or you can use a mandolin with the nice little holder to keep your fingers safe! .
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Slice the celery into thin slices |
Add to the shredded radish. |
Gather the ingredients for the dressing, You can use either Sherry vinegar or Balsamic, or a little of both.
The amount of onion you may also want to vary. You can also add more later. I was thrilled with the way that
the onion makes the vinaigrette taste. It isn't strong at all.
Peel onions cut into 1-2 inch chunks. Puree, add remaining ingredients except oils. Puree until smooth. With processor running pour in oils. You can cut down on the oil if you want. I made a batch with half the oil and it was great.
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Chop the parsley.... |
Add the dressing and let it sit for a few hours.
Before serving add the parsley. |
Here is how you get a nice round molded look.
To make the nice dome presentation, put it in a small bowl and pack it down lightly.
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push the one side to slide it out. |
Slide it out on your hand or a spatula and then place on a bed of lettuce. |
Close up shot, shows how nicely the salad keeps it's shape molded.
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