Salad: United States – Shaved Cucumber and Radish Salad with Lemon-Horseradish Vinaigrette

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 10 min

Total 25 min

Ingredients

1 large English cucumber, thinly sliced (12 oz / 340 g)
1 bunch radishes, thinly sliced (5 oz / 140 g)
1 small shallot, very thinly sliced (1 1 / 2 oz / 40 g)
2 tbsp fresh dill, finely chopped, plus fronds for garnish
2 tbsp fresh lemon juice (from about 1 / 2 lemon)
1 tsp finely grated lemon zest
1–2 tsp prepared horseradish, to taste
1 tsp Dijon mustard
1 / 2 tsp honey or sugar
3 tbsp neutral oil or light olive oil
1 / 2 tsp kosher salt, plus a pinch for salting vegetables
1 / 4 tsp freshly ground black pepper
2 tbsp toasted sunflower seeds

Instructions

Place the sliced cucumber and radishes in a colander set over a bowl. Sprinkle with a pinch of salt, toss, and let drain for 10 minutes to draw out excess moisture. Pat dry with paper towels.
In a small bowl, whisk together lemon juice, lemon zest, horseradish, Dijon, honey, 1/2 tsp kosher salt, and black pepper. Slowly whisk in the oil until emulsified, then stir in the chopped dill.
Combine the drained cucumber, radishes, and shallot in a mixing bowl. Add about half the vinaigrette and toss gently. Taste and add more dressing as desired.
Transfer to a chilled platter. Sprinkle with toasted sunflower seeds and garnish with dill fronds. Serve immediately for maximum crunch.