(Cooked) Carrot and Radish Salad – Recipe

Salad with Cooked Baby Carrots and Sliced Radishes
Salad with Cooked Baby Carrots and Sliced Radishes in a Ginger-Lime Dressing

It is still early season at our farmer’s markets in the Northwest. The booths aren’t full yet, but I enjoy the challenge of figuring out what to make with a limited palette. Small, super-sweet carrots and radishes in every color are two of the items that caught my eye this week.

When I think of salads, I tend to focus on raw ingredients and forget that cooked and chilled vegetables are a perfectly valid option. This dish is an easy and pleasant exception, especially if you already have a pot of water boiling for pasta.

You’ll want to pay attention to your technique when boiling the carrots. The water should be in a good sized pot at a full boil and well salted. Check them frequently for tenderness, and the very second they are done, plunge them into ice water to stop the cooking, preserving the texture and color. This is very simple, but the details matter.

You could do the same dish with baby beets or turnips or even potatoes and it would be just as wonderful. You could also elaborate with say, toasted sesame seeds, or a bit of pesto made from the carrot tops.

The recipe is pretty flexible about amounts, and will make more dressing than you need; you can use it the next day in a different salad.

Since staging at Canlis I’ve become attuned to the option of intentionally not emulsifying dressings, allowing the oil to separate to produce an attractive look on the plate. That is what I did here. If you want it to emulsify, add a small amount of mustard or xanthan gum, whiz the heck out of it just before serving, or use the traditional technique of adding the oil in a thin stream while whisking

Cooked Carrot and Radish Salad
Vegetarian, Vegan, and Gluten-Free
Serves 4

  • 1/2 cup extra virgin olive oil
  • 1/4 cup lime juice or lemon juice
  • 1 teaspoon finely grated fresh ginger
  • salt to taste
  • 1 bunch of small, sweet carrots with tops attached
  • 4-6 radishes, preferably of varying colors
  • a few tiny sprigs of dill
  • finishing salt (this Hawaiian Red Salt would be amazing)
  1. Bring a large pot of well salted water to a boil and set up an ice bath.
  2. Meanwhile, whisk together the olive oil, citrus juice, and ginger. Add salt to taste, and reserve.
  3. Peel the carrots and trim the tops, leaving about 1/2 inch of stem.
  4. Thinly slice the radishes, using a mandoline if available.
  5. When the water is boiling, cook the carrots until tender, checking them frequently with the point of a knife. When they are just tender, remove them immediately to the ice water.
  6. When you are ready to serve, drain the carrots and pat them dry. Give the dressing a quick whisk and toss the carrots with some of it. Transfer to a serving platter, and arrange the radish slices amongst and over them. Drizzle more dressing over the top. Garnish with the dill and finishing salt.
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Posted by Michael Natkin on Tuesday, May 25th, 2010 in Appetizers, Gluten-Free or modifiable, Recipes, Salads, Seattle, Vegan or Modifiable.

8 Responses to “(Cooked) Carrot and Radish Salad – Recipe”

  1. Reply
    May 26, 2010 at 5:45 pm #

    i love a cooked salad, or one with both cooked and raw ingredients. tell me, what would you serve this with? would you do this as a main dish? Or with something else? Also, I did your sopes bases tonight with beans and grilled vegetables. Trying to work on the post right now.

  2. Reply
    Michael Natkin
    May 26, 2010 at 6:51 pm #

    Looking forward to seeing your sopes post! With that ginger-lime dressing I would probably serve it with an Asian meal. I think it would pair well with this coconut rice (link to herbivoracious.com). Another option would be to have it as part of an anti-pasto, maybe with a different dressing. (link to herbivoracious.com).

  3. Reply
    May 27, 2010 at 11:19 am #

    this sounds so easy to prepare, love beautiful colors of this salad 🙂

  4. Reply
    May 28, 2010 at 8:49 am #

    Beautiful! And the ingredients are kept intact, just expelling their simplicity and beauty.

  5. Reply
    May 28, 2010 at 4:56 pm #

    Cooked salads and I are a mile away from each other. But I like the combination here and the picture is very enticing.

  6. Reply
    September 17, 2010 at 12:31 am #

    I visit your blog with great pleasure. The pictures are wonderful. I’m not a vegetarian, but I am interested in you posts. Thanks.

  7. Reply
    January 2, 2012 at 9:56 pm #

    I made this two days ago, at the other end of the season. It’s been warm in New England and my garden’s not yet frozen (until tonight!). That meant I harvested the last 2 dozen purple haze carrots, a bit of very chilly dill, and some similarly chilly caraway for garnish. I bought the radishes. I cut the carrots into pieces about 3/8″ square x 5″ long. Blanching them made them lose some of their lovely purple color, but otherwise it was a lovely dish. The leftovers were even MORE lovely this morning — the purple of the carrots had seeped into the oil of the dressing to produce an almost scarlet color on everything.

    Anyhow…a big success. Next time, with late-season carrots, I’d probably use the microwave to cook them to avoid losing color. Otherwise, I wouldn’t change a thing.

    • Reply
      January 3, 2012 at 8:20 pm #

      Mmm, the caraway sounds like a really nice addition. I bet it looked great with the purple carrots.

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