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Winter Radish Salad

Photo: Thomas J. Story


Yield Serves 4
This simple winter salad gets plenty of fresh crunch from a mix of radishes, and pungent richness from blue cheese. It's good without the apple too.


  • 8-in.-long piece daikon radish, peeled
  • 1/4 cup buttermilk
  • 2 tablespoons sour cream
  • 2 tablespoons plus 1/4 cup crumbled roquefort or other blue cheese
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon cracked black pepper
  • 4 ounces mixed salad greens (about 4 cups loosely packed)
  • 3 red radishes, sliced into matchsticks
  • 1 watermelon radish, peeled and thinly sliced
  • 1/2 Fuji apple, sliced into wedges

Nutrition Information

  • calories 81
  • caloriesfromfat 57 %
  • protein 4.1 g
  • fat 5.1 g
  • satfat 3.2 g
  • carbohydrate 5.5 g
  • fiber 1.1 g
  • sodium 311 mg
  • cholesterol 13 mg

How to Make It

  1. Using a 5-holed peeler or vegetable peeler, shave long strands from daikon until you have about 1/2 cup. Save leftover radish for another use.

  2. In a small bowl, whisk together buttermilk, sour cream, 2 tbsp. roquefort, the salt, and pepper (or put those ingredients in a pint jar and shake vigorously).

  3. Divide greens among 4 salad plates. Drizzle dressing over greens. Garnish with radishes, apple, and remaining cheese.

  4. Make ahead: Dressing, covered and chilled, up to 1 week.

Cloud Nine Alpine Bistro, Aspen Highlands, Colorado