Italian white radishes are a cool-season crop which grows best in spring and fall. They are a great addition to salads or, as in this recipe, as the basis for a salad. When buying radishes, make sure that they are very fresh, with smooth skins and firm roots (wrinkles and cracks are a sign of old age), otherwise your salad will not be a crisp as it should be. Together with apples, this radish salad has a really fresh, crisp texture — dill and pine nuts turning it into something unique. TIP: These radishes are also delicious sliced thinly and eaten raw on their own!
With this recipe you can use either of the following types of radishes:
WHITE RADISH (Snowball/Ping Pong/White Hailstone)
These white snowball-like radishes are actually spring radishes. They are round root vegetables ranging in size, from from 2 to 6 cm and have a tender, crispy texture and a peppery flavor.
As the name indicates (daikon translates to “large root” in Japanese), this large Asian radish can grow close to 60 cm long. The taste is more sweet than spicy but the finish is peppery.
White Radish Salad with Apple, Fresh Dill & Pine Nuts
For the salad:
- 2 snowball radishes (or 1/2 a daikon), peeled and thinly sliced using a mandoline
- 1 Braeburn apple (or other crisp, tart apple), peeled, cored and thinly sliced
- 1/4 cup pine nuts, roasted (more if desired) (25 g)
- 1 tablespoon chopped chives, garnish (optional)
For the dressing:
- 1/2 cup Greek yogurt
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons good-quality white wine vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh chopped dill
- 1 clove garlic, minced
- sea salt and freshly ground pepper, to taste
In a small bowl, whisk together the yogurt, olive oil, vinegar, lemon juice, dill, garlic, salt, and pepper.
Toss the radish and apple with the dressing and sprinkle with the roasted pine nuts. Garnish with chives and serve.
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