Radish and Arugula Salad With Honey, Almonds and Mint 4.000

Deb Lindsey for The Washington Post

Weeknight Vegetarian Apr 23, 2014

This quick salad makes the most of two of spring's most flavorful, farm-fresh ingredients: radishes and arugula. Both have a peppery bite, so author and farmer Susie Middleton quickly pickles thinly sliced radishes with a pinch of sugar to tame their heat; a little honey drizzled on top brings the whole thing together. The dish is simple, and beautiful.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 6 or 7 large fresh radishes (4 ounces total), tops and tails removed, very thinly sliced
  • 2 teaspoons fresh lemon juice plus 1/4 lemon, seeded, or more as needed
  • 1/4 teaspoon sugar
  • 3/4 teaspoon fine sea salt, or more as needed
  • 4 cups loosely packed baby arugula leaves (about 2 1/2 ounces total)
  • 4 teaspoons small fresh mint leaves or large leaves torn into smaller pieces
  • 1 teaspoon extra-virgin olive oil, or more as more needed
  • 1/4 cup sliced almonds, toasted and coarsely crushed (see NOTE)
  • 2-ounce wedge Parmigiano-Reggiano cheese (preferably a few inches long, for easier shaving)
  • 1 tablespoon honey, for drizzling
  • 4 small edible flowers, such as violets, chive blossoms or short mint sprigs, for garnish (optional)


Combine the sliced radishes in a small, nonreactive bowl with the 2 teaspoons of lemon juice, the sugar and 1/2 teaspoon of the salt. Let sit for 5 minutes, tossing occasionally.

Combine the arugula and mint in a medium bowl. Squeeze the juice from the remaining 1/4 lemon over the greens, then drizzle on the oil. Sprinkle with the remaining 1/4 teaspoon salt, and toss to incorporate. Taste, and season with more lemon juice, oil and/or salt as needed.

Divide the arugula-mint mixture among individual plates, mounding each portion. Sprinkle some of the crushed almonds on top.

Drain the liquid from the radishes and arrange them in the center and around each mound of greens.

Use a vegetable peeler to shave 5 or 6 thin curls or shards of cheese over the each portion. Sprinkle them with the remaining almonds, then drizzle them with the honey. Garnish with the edible flowers or mint sprigs, if using.

Serve right away.

NOTE: Toast the almonds in a small, dry skillet over medium-low heat, shaking the pan to avoid scorching, until the nuts are fragrant and lightly browned. Cool completely before using.

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Recipe Source

From Susie Middleton's "Fresh From the Farm" (Taunton Press, 2014).

Tested by Joe Yonan.

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