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Geoffrey Zakarian's Spring Radish Salad | The Kitchen | Food Network

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Geoffrey uses a ️‍???? rainbow ️‍???? of radishes to make a vibrant spring salad!
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Spring Radish Salad
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Easy
Total: 30 min
Active: 20 min
Yield: 6 servings

Ingredients

Dressing:
2 cups grapefruit juice
2 tablespoons chardonnay vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
1 teaspoon soy sauce
Kosher salt and freshly ground black pepper
1/2 cup olive oil

Salad:
2 cup mixed thinly shaved radishes, such as red, icicle, Easter egg, watermelon, black, purple ninja, etc.
2 cups watercress
1 bulb fennel, thinly shaved
2 avocados, cut into quarters
1 pink grapefruit, segmented
1 orange, segmented
Kosher salt and freshly ground black pepper
1/4 serrano chile, finely diced

Directions

For the dressing: In a small pot, bring the grapefruit juice to a simmer over medium-low heat. Reduce the juice to 1/4 cup. Set aside to cool.

In a medium bowl, whisk together the reduced grapefruit juice, vinegar, mustard, honey and soy sauce and season with salt and pepper. Slowly drizzle in the olive oil and whisk until emulsified.

For the salad: Combine the radishes with the watercress and fennel in a medium bowl and toss with a small amount of the dressing. Arrange the avocado, grapefruit and orange on a platter, drizzle with the dressing and season with salt and pepper. Sprinkle on the serrano, then top with the dressed radish mixture and serve.

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Geoffrey Zakarian's Spring Radish Salad | The Kitchen | Food Network

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