Sassy Salads

You heard as a child that eating your greens was important. But they didn’t mention that it could be this much fun.
Salad 1

Salads have a well-deserved reputation for being healthy. But these three selections—made from garden-fresh ingredients and each featuring a delightful explosion of colors, shapes, tastes and textures—are good enough to be a wicked indulgence. So prepare and enjoy one today as a family treat. Rarely has being “sensible” been such a pleasure!

Steamed and Raw Radish Salad with Kimchi and Sesame

Serves 4–6 as a side.


  • ¾ pound daikon radishes (each
    no thicker than 1½ inches), peeled,
    topped, tailed and cut into 1-inch
    irregularly shaped pieces

  • 1 lb. mixed small radishes (some with
    pert greens left on), halved lengthwise
    if larger than 1 inch in diameter

  • 2 Tbs. plus 1 tsp. sesame seeds
  • Maldon or another flaky sea salt
  • 4 Tbs. neutral oil, such as safflower
    or grapeseed

  • ¾ cup roughly chopped drained
    kimchi (preferably homemade), plus
    2 Tbs. of the kimchi liquid

  • 1 tsp. toasted sesame oil
  • 1 head Little Gem lettuce, root end at
    floppy outer leaves discarded, leaves


  1. Put a steamer insert (or a colander, so long as the pot’s
    lid can still close) in a large pot with a lid. Add about a half
    inch of water to the pot, pop on the lid and bring to a boil
    over high heat. Add the daikon radishes to the insert, cover
    again, and let them steam until they’re fully tender, but not
    mushy, 12 to 15 minutes. Remove the daikon and let it cool.
    Put the steamed and raw radishes in the fridge to chill for
    about 15 minutes.

  2. Meanwhile, put the sesame seeds in a small skillet. Set it
    over medium heat and toast, stirring and tossing frequently,
    until they’re a few shades darker, 3 to 5 minutes. Transfer
    them into a bowl to cool. Set 1 tsp. of the seeds aside and
    pour the rest into a mortar, along with a pinch of salt. Thoroughly
    pound the seeds, add 1 Tb. of the neutral oil, and stir
    until smooth.

  3. Pulse half of the drained kimchi in a small food processor
    until you have a coarse puree. Transfer it into a bowl and mix
    in the rest of the kimchi, the kimchi liquid, the sesame oil, the
    remaining 3 Tbs. of the neutral oil and 1 tsp. of salt.

  4. Combine the kimchi mixture, steamed radishes, raw
    radishes and Little Gem leaves in a large bowl and toss well.
    Season to taste with salt and transfer the vegetables to a
    plate in a heap. Drizzle the sesame paste mixture over the
    vegetables, then sprinkle on the remaining sesame seeds.

More Recipes

Green Salad »
Roasted and Raw Fennel Salad with Blood Orange and Bottarga »

From A Girl and Her Greens by April Bloomfield. © 2015 April Bloomfield.
Recipes reprinted by permission of Ecco, an imprint of HarperCollins 66 Publishers.

Categories: Bergen Health & Life