Radish Salad with Blue Cheese

Prep Time:
25 mins
Total Time:
25 mins

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


  • 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


  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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