Radish & Pine Nut Salad is a fresh salad recipe that pairs crisp radishes & toasted pine nuts with a bright, citrus-y vinaigrette.
Radishes, radishes…what to do with a bunch of radishes?
That’s what I was asking myself as I browsed the organic produce section at our new fancy, shmancy grocery store. The display of radishes just stood out to me, something about that pop of bright reddish pink (or is it pinkish red?) against all that green.
I struggled for a minute there in the produce aisle. I’ve never bought a radish a day in my life! I don’t even know if I like them! I think I had some on a salad once or twice, maybe? Is this an impulse buy that’s just going to go bad in the crisper drawer and then I’ll feel all guilty when I end up having to toss it out? Let’s be sensible here!
In the end, I bought them because they were pretty and I like pretty things. Sound logic, huh?
Those colors. 😍 Am I right?
Fast forward a day or two, I was flipping through the March issue of Cooking Light and what do you know? A recipe for a radish & pine nut salad. I love pine nuts! All the other ingredients on hand? Check. Sounds like the perfect spring-y side for the spring vegetable frittata that I happened to be making that very same day? Check. I was in!
This recipe is FAST. Whisk together a super easy vinaigrette (I bet you already have all the ingredients on hand, too) and wash/slice a bunch of radishes, give it all a toss and voila – a healthy and beautiful side featuring a vegetable I bet you don’t eat too often! Unless you already eat radishes regularly. If so, good job! And please share your radish recipes with me!
Turns out radishes have a mild, peppery flavor, which pairs well with this sweet & tangy vinaigrette. I think what I like best about this salad is the texture – so much crisp & crunch going on. Okay, let’s be honest, you could sprinkle pine nuts on any salad and I’d be happy.
Bonus nutrition fact! Radishes are considered a good source of Vitamin C. More reason to give this radish & pine nut salad a try!
Serve this as a side with lunch or at your warm weather barbecues for something a little different and lighter than traditional mayo-based slaws & salads. I think thinly sliced carrots would up this salad’s visual factor AND make it super festive for Easter. I mean, bunnies eat radishes & carrots, right? Plus, extra veggies! I totally should have done that!
One last thing…
If you’ve got a food processor, I recommend using it to slice the radishes. One of my intentions for the year is to use my food processor more – it shreds! it slices! All so much faster than I could ever do by hand! Who knew?! Okay, I knew, but I was always too lazy to actually go pick up my processor from the other end of the counter, then carry it to my prep area, then plug it in, then locate the attachment blades and learn how to, uh, attach them… You get the picture. Don’t be like me!
Now I know better. My food processor helped make this recipe even easier. So if you’ve got one, use it here to make quick work of getting nice, even radish slices. Next time you’re in the produce aisle, I hope you’ll show some radishes some love and give this recipe a try.
- 2 tbsp extra-virgin olive oil
- 2 tbsp fresh orange juice
- 1 tbsp red wine vinegar
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp dried parsley
- 3 cups thinly sliced radishes
- 2 tbsp pine nuts, toasted
- Whisk together olive oil, orange juice, vinegar, salt, pepper, and parsley till well combined (or shake in a lidded mason jar). Pour over radishes.
- Add pine nuts and toss to combine. Best if served immediately, but can be refrigerated up to 1 day.