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Spring Radish Salad



Spring Radish Salad


  • 1 bunch easter egg radishes
  • 2  blood oranges
  • ½ cup pistachios
  • 1 tsp. lemon juice
  • 1 Tbsp. olive oil
  • salt and pepper to taste
  • 12 asparagus spears
  • 1 cup Katchkie Farm micro arugula
  • blood orange vinaigrette, see recipe


  1. Wash and trim the tops of the radishes so that some of the green is left.  Cut each radish into four wedges and reserve.
  2. Peel the oranges, being careful to remove all of the pith, then separate the segments. Set aside and keep the orange remnants to use for the vinaigrette.
  3. Toast the pistachios in a dry skillet over medium heat. Remove and set aside to cool.
  4. Place the radishes, oranges, and pistachio in a large bowl, then add the lemon juice, olive oil, salt, and pepper.
  5. Toss together and adjust the seasoning if you desire.
  6. Peel the asparagus and blanch in salted boiling water then shock in ice water, drain, and reserve.
  7. Prepare the Blood Orange Vinaigrette (see recipe below) and toss a bit of the vinaigrette with the Asparagus.

Blood Orange Vinaigrette:

  • 3 Tbsp. blood orange juice
  • 1 tsp. champagne vinegar
  • 1 tsp. minced shallot
  • salt and pepper to taste
  • 9 Tbsp. olive oil

Whisk together the blood orange juice, champagne vinegar, minced shallot, salt, and pepper. Add the olive oil while continuing to whisk. Taste and adjust seasoning if necessary.


Place four asparagus on a plate.  Spoon the radish mixture on top.  Place some micro arugula on top and drizzle with vinaigrette for a very refreshing spring radish salad.