Radish-Tomato-Mint Salad (Russia)

Active Time: N/ATotal Time20 MIN
Yield: Serves : 4

From Vegan: The Cookbook by Jean-Christian Jury, Phaidon 2017. Slideshow: More Radish Recipes


  • 4 tablespoons olive oil
  • 3 teaspoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • Salt
  • Freshly ground black pepper
  • 9 ounces (250 grams) radishes, sliced
  • 9 ounces (250 grams) cherry tomatoes, halved
  • 4 1/2 ounces (125 grams) mint, chopped
  • 4 scallions (spring onions), finely chopped
  • 1 tablespoon walnuts, crushed, to garnish

How to Make It


Put the olive oil, lemon juice, and mustard into a large bowl, season to taste with salt and freshly ground black pepper, and mix until creamy. Stir in the radishes, cherry tomatoes, mint, and scallions. Refrigerate for 30 minutes. Garnish with the walnuts before serving.

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