Radish & Carrot Salad
This recipe tastes pretty rad.
This recipe uses Albacore Tuna Fillets in Olive Oil (But you can use your preferred Tonnino flavor.) Learn More
- Type: Dinner
- Servings: 4
- Prep Time: 10 mins
- Cook Time: 0 mins
Ingredients
Dressing:
- 1 tsp Dijon mustard
- 3 TB olive oil
- 1 tsp of shallot, finely minced
- 1 tsp lemon juice and zest of one lemon
- 2 tsp white balsamic vinegar or champagne vinegar
- ¼ tsp of sugar
- Salt and pepper to taste
Salad:
- 4 cups of arugula or favorite salad green
- 2 jars of Tonnino Albacore in Olive Oil
- 1 bunch of radishes, thinly sliced or quartered in small
- 1 bunch of rainbow or regular carrots sliced in ribbons with a peeler
- 3 TB of fresh herbs (any mix of parsley, dill, tarragon, chives, mint)
Directions
For Dressing
- Put all ingredients, season with salt and pepper in a mason type jar with a lid and give a couple of good shakes. Set aside
For Salad
- In a large bowl place all ingredients and give a good toss
- Drizzle with dressing, toss together and serve immediately
Recipe Notes
For an extra pop of flavor you could add 1 TB of capers
Storage Instructions
Dressing can be made a day or two ahead of time and stored in the refrigerator
Tasting Notes
Bright and Fresh
