Greek radish salad

Kaiser Permanente, in Portland, Oregon in partnership with a committee of community leaders, opened KP's 15th farmers' market on Wednesday 5/18. I hear 1,000 shoppers and 30 vendors braved the rain. The market is located on a major commute route and hopes to serve the broader community in addition to the staff, patients, and visitors to the KP facility. This and next week’s recipes come to you thanks to Dr. Jeanne Reisman, Oakland KP internist and Chief of Patient Education. Not only is she a great doctor, she's a great cook. I had been bemoaning the long wait for local heirloom tomatoes to use in a Greek salad. This is a Greek salad you can make now.

Ingredients

  • 4 cups thinly sliced radishes from Happy Boys Farm
  • 10 black olives, pitted and thinly sliced (rinsed Kalamata olives work well)
  • 1 small red onion, thinly sliced
  • 2 Tbsp fresh parsley, chopped
  • 3/4 cup crumbled Greek or Bulgarian feta cheese
  • Salt and freshly ground pepper
  • 1 Tbsp fresh lemon juice
  • 4 Tbsp olive oil
  • 1/2 tsp Dijon mustard

Directions

Whisk the lemon juice, olive oil and Dijon together in a small bowl. Toss everything else in a salad bowl with the dressing. Season to taste with salt and pepper, keeping in mind the inherent saltiness of the feta and olives and the "heat" of the radishes. Chill before serving.

Nutrition Information (per serving)

Contributor

Preston Maring, MD

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