Fresh Green Salad with Radishes and Edamame

02 April

This salad, adapted from Natural Chef Mary Simpkin, is great dressed with a Citrus Vinaigrette (recipe included).

2 cups radishes, thinly sliced
2 tablespoons olive oil
sea salt and pepper to taste
ΒΎ edamame (soybeans), defrosted
3 cups mixed tatsoi and mizuna
1 cup spinach, chopped
Β½ cup grapefruit segments
2 tablespoons sesame seeds

2 pink grapefruits
1 tablespoon champagne vinegar (or vinegar of choice)
2 tablespoons olive oil
sea salt and pepper to taste


  1. Preheat oven to 450 degrees. Toss radishes in olive oil, salt, and pepper. Place in a baking dish, cover, and roast for 30-45 minutes, until tender. Remove from oven and set aside to cool
  2. Blanch edamame for 2 minutes, drain and set aside to cool.
  3. Cut grapefruit into segments and set aside; leave ΒΌ of a grapefruit for dressing.
  4. Assemble the salad. Place the Asian greens and spinach on serving plates. Add the radishes, edamame, and grapefruit segments on top of the greens. Top with sesame seeds.
  5. Squeeze the juice from the remaining grapefruit into small bowl and add vinegar. Whisking, slowly drizzle in the olive oil. Season with salt and pepper to taste.
  6. Drizzle the vinaigrette on top of salad. Serve and enjoy!

Serves 6

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