It doesn’t get much easier than this incredibly simple salad.

Ingredients:
4 bunches mixed radishes (red, purple, French Breakfast, White Icicle, etc…)
6 Tblsp. extra virgin olive oil
2 tsp French walnut oil
2 Tbsp good quality red wine vinegar
1 tsp Dijon mustard
salt (preferably sea or Kosher) and fresh cracked black pepper.

Rinse all dirt and grit from radishes from and cut into quarters. Put mustard, vinegar salt and pepper into a mixing bowl. Gradually wisk in the oils, and adjust the seasoning. Gently toss radishes with the vinaigrette and serve. (serves 4-6)

Sometimes it is the least obvious menu offerings that garner the most attention from our guests.  This salad dressing takes a bit more time and effort than your standard oil and vinegar, but we guarantee you’ll like the results.

Ingredients:

1/3 cup blood orange juice*
1/3 cup Seville orange juice (sour)*
1/3 cup red grapefruit juice*
2 tbsp honey
2 tbsp sugar
1/4 inch ginger sliced
2 shallots – sliced
pinch salt
pinch of dried chile flakes
1/2 cup canola or grapeseed oil
lemon juice
pistachio oil (available at most specialty markets)

Combine the first nine ingredients in a saucepan, and cook at high heat on the stovetop until the sugar and honey are dissolved. Remove from heat and let stand for one hour to infuse.

Transfer to a bowl, whisk in canola or grapeseed oil and lemon juice to taste. Toss salad with dressing and top with a few drops of pistachio oil. Bon appetit!

* You can substitute other citrus juices if you have trouble locating any of these.