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Radish Salad with Blue Cheese

Crisp iceberg lettuce benefits from the peppery radishes and blue cheese in this salad.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, May 2006


  • 1/4 cup light mayonnaise
  • 1/4 cup reduced-fat sour cream
  • 1 tablespoon red-wine vinegar
  • 1 tablespoon minced shallot
  • 1/4 teaspoon Worcestershire sauce
  • Coarse salt and ground pepper
  • 3/4 cup crumbled blue cheese (about 3 ounces)
  • 2 carrots, trimmed and peeled
  • 15 medium-size red radishes (about 6 ounces), ends trimmed, thinly sliced
  • 1 head iceberg lettuce, cored and torn into bite-size pieces


  1. In a large bowl, whisk together mayonnaise, sour cream, vinegar, shallot, Worcestershire, 1/8 teaspoon pepper, and 1/4 cup cold water. Stir in 1/2 cup cheese, breaking up any large pieces with a fork; set aside.

  2. With a vegetable peeler, peel carrots into long, thin ribbons; add to bowl with dressing along with radishes and lettuce. Toss to combine; season lightly with salt. Divide among 4 bowls; sprinkle with remaining 1/4 cup cheese. Serve immediately.

Cook's Notes

These familiar round, red radishes should be plump, firm, smooth, and free of cracks and blemishes. Smaller radishes are usually sweeter; larger ones can be sharper and more peppery.

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