Recipes > Salads > Radish Salad

Radish Salad


  • 3 or 4 bunches nice, sound radishes
  • 2 medium sized onions
  • salt
  • white pepper
  • mayonaise dressing
  • green parsley leaves


Select the radishes, trim them neatly and lay for 1 hour in ice water; 10 minutes before serving wipe the radishes dry and cut them into fine slices; also cut the onions into fine slices like wafers; put a layer of radishes into a salad dish, sprinkle over a little salt and white pepper and put over a layer of onions with very little salt and white pepper; continue in this way in alternate layers until all is used; then pour over the whole a mayonaise dressing and garnish with green parsley leaves. The onions may be omitted if their flavor is not liked, but the salad is much finer with them. Instead of mayonaise the salad may be dressed with oil, pepper, salt and vinegar; the latter should be diluted with 1/3 water and a small spoonful sugar added to it before pouring over the salad.


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Desserts and Salads (1920).

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