Food & Cooking Recipes Salad Recipes Radish Salad with Blue Cheese Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 25 mins Servings: 4 Crisp iceberg lettuce benefits from the peppery radishes and blue cheese in this salad. Ingredients ¼ cup light mayonnaise ¼ cup reduced-fat sour cream 1 tablespoon red-wine vinegar 1 tablespoon minced shallot ¼ teaspoon Worcestershire sauce Coarse salt and ground pepper ¾ 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 Directions 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. 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. Rate it Print