The simplicity of Radish and Cress Salad is what makes it so wonderful. The tangy mustard taste running through the dish is fresh and light. Radish and Cress Salad is a great gluten-free, vegan accompaniment to Roasted Winter Vegetables with Almonds and Olives or Gluten Free Vegan Quiche or… Almost anything really.

Allergy Information – Radish and Cress Salad

Radish and Cress Salad is gluten-free and vegan as well as… celery free, coconut free, garlic free, lupin free, nightshade free, onion free, peanut free, sesame free, soya free, tree nut free.

Top Tips – Radish and Cress Salad

When choosing radishes for this dish go for ones that have a strong mustardy taste (you are more likely to get these if they are in season) and one with tops. Do not worry if you cannot get radishes with tops – the dish will still taste great without them but radish tops are sooo good. The smaller leaves are sweeter and the larger leaves are a little more bitter and more mustardy tasting.

Recipe – Radish and Cress Salad

Difficulty easy
Serves 4-6
Preparation time 15 minutes
Cooking time 0 minutes

Ingredients – Radish and Cress Salad

1 large bunch radishes (~350 grams) with their tops still on
1 punnet mustard cress (~150 grams)
6 tablespoons cold pressed rapeseed oil (or other good quality vegetable oil)
2 tablespoons cider vinegar
1 teaspoon Dijon mustard
0.5 teaspoon sea salt flakes
0.5 teaspoon freshly ground black pepper

Method – Radish and Cress Salad

1. Clean the radishes and their leaves. Remove the radish tops – keep some of the stalks on. Thinly slice the radishes lengthwise. Roughly chop the radish tops – keep some parts of the leaves intact. Scatter the sliced radishes and radish tops over a large flat serving plate
2. Cut the mustard cress from the growing material and gently and lightly mix in with the radishes and radish tops
3. In a jar (with a well fitting lid) place the cider vinegar and Dijon mustard. Put the lid on the jar and shake really well. Allow to stand for a few minutes. Add the rapeseed oil, sea salt and black pepper and shake again until well mixed
4. Dress the salad and serve.