Radish, Celery and Cucumber Salad

This crispy, crunchy salad makes a palate-tingling hors d’oeuvre, which may precede almost any main course. Since the radishes are left whole, small ones would be best; if you have large ones, either cut them in half or quarter them.


8 oz. radishes, trimmed

4 celery stalks, trimmed and cut INTO ½ inch lengths

2 small cucumber, diced

3 oz. cashew nuts

½ teaspoon dried chervil

1 teaspoon dried tarragon

½ teaspoon salt

2 teaspoon black pepper

4 fl. oz. sour cream

1 tablespoon mayonnaise

1 tablespoon cider vinegar

In a medium-sized serving bowl, combine the radishes, celery, cucumber, cashew nuts, chervil and tarragon. Set aside.

In a small mixing bowl, combine the salt, pepper, sour cream, mayonnaise and vinegar, beating well with a fork until they are well blended. Pour the dressing over the vegetables and toss well until they are thoroughly coated.

Serve immediately or chill until it is required.

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