I love radishes of all shapes, sizes, and colors. My grandmother used to keep a bowl of radishes in water on the countertop all summer long, popping one into her mouth as she walked by for a midday crunch. I’ve loved them ever since.
Marinated in soft herbs and a touch of lemon juice, the peppery bite is tamed down, allowing the root's latent juicy sweetness to shine through. A creamy white bean hummus grounds this dish, making it delicate, flavorful, and undeniably satisfying. It’s the perfect complement to Clos du Val's 2025 Sauvignon Blanc, Napa Valley. A must for a relaxed summer lunch.
Marinated Radish Salad with White Bean Hummus
Serves 4
INGREDIENTS
For the hummus
- 1 cup cannellini beans, rehydrated (or 1 can, drained and thoroughly rinsed)
- 1 clove garlic, peeled
- 1 tbsp Tahini
- Juice 1 lemon
- 1/2 tsp smoked paprika
- 1/2 cup good extra virgin olive oil, plus more for drizzling
- 1-2 tbsp water
- Salt and pepper
For the radishes
- 1 bunch of radishes, French Breakfast or Easter Egg
- 1 cup of mixed soft herbs (dill, tarragon, basil, mint, parsley)
- 2 tbsp fresh lemon juice
- 1 tsp fresh lemon zest
- 1/4 cup great olive oil
- Flaky sea salt
DIRECTIONS
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Make the marinated radishes at least 1 hour before serving. Thoroughly wash, quarter, and place the radishes in a mixing bowl. Toss with 2 tablespoons of fresh lemon juice, 1 teaspoon lemon zest, ¼ cup olive oil, and 1-2 pinches of flaky sea salt. Stir to combine.
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Using a sharp knife, cut your herbs as finely as possible and add them to the radishes. Toss well to combine. Cover the bowl and refrigerate until you’re ready to serve.
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Make the hummus by adding the beans, garlic, tahini, lemon, paprika, salt, pepper, and olive oil to a food processor. Blend until smooth. If it’s very thick, add 1-2 tablespoons of water to help thin it slightly. Just be careful not to thin it too much, or it will become too loose. You can also add a touch of olive oil. Taste and adjust to your preference. Sometimes I’ll add 1-2 tablespoons of Greek yogurt if it is feeling very heavy, or a little more lemon, tahini, olive oil, or salt. If you’re making this ahead of time, scoop the hummus into an airtight container and refrigerate.
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To serve, spoon the hummus onto a serving platter of your choosing. Spoon the marinated radish salad on top. Drizzle with great olive oil and serve with a pinch of flaky sea salt.