Recipes & Food Styling

Pretty Easter Egg Radishes for the perfect Easter Sunday tossed sald

Pretty and delicate when chopped into small pieces, Easter Egg Radishes add color, flavor and loads of nutrition to your Easter Sunday dinner. 

I planned for months for how I would celebrate these little gems this year, knowing that it would be another holiday in quarantine. I was going to try roasting them, but as soon as I cut into these little beauties, I knew they just need a splash of a good, flavorful vinegar and some salt and pepper. I knew that their colors would brighten and their flavors and textures would be accentuated, rather than overwhelmed by roasting. 

I was so right-on: These radishes just needed a little doctoring and they made the Easter Sunday salad special. So simple, yet so distinct and lovely. 

Radishes are good sources of calcium and potassium; vitamins B and C; zinc, phosphorus and more. Terrific antioxidants! Happy Easter! 

Easter Egg Radishes for Salad Greens

2 bunches of Easter Egg Radishes

2 tablespoons Suzanne Somers Peach White Balsamic Vinegar

1 tablespoon extra virgin olive oil

1 tablespoon honey

1/2 teaspoon pink Himalayan sea salt

1/4 teaspoon freshly ground black pepper

Clean and trim radishes; cut into small pieces and toss in ingredients. Let sit for at least one hour (longer is better). 

Place on top of fresh greens and toss with salad dressing.