This Gordon Ramsay Radish Salad is exactly that zesty, peppery radishes meet lemony brightness, a little olive oil, and a dusting of salty Parmesan. The texture is crisp with a light creamy bite from the cheese and a fresh lift from dill. Make this salad when you want something quick, fresh, and slightly fancy without fuss.
It pairs perfectly with grilled chicken or fish, and if you want a heartier plate, try it alongside 8 easy orzo salad recipes perfect for any occasion for a simple, balanced meal.
Top reasons to make this recipe: it’s fast, uses few ingredients, and brightens any dinner.
Why You’ll Love This Recipe
- Ready in about 10 minutes
- Uses simple pantry and produce items
- Adds a fresh, crunchy contrast to rich mains
- Naturally gluten-free; easy to make vegan
Ingredients of Gordon Ramsay Radish Salad Recipe
- 1 bunch radishes, sliced 1/8″ thick
- 1 lemon, juice and zest
- 1 tbsp olive oil
- 1/4 cup fresh grated Parmesan, plus extra for topping
- 2 tbsp fresh dill, torn
- Salt and black pepper, to taste
Step-by-Step Instructions of Gordon Ramsay Radish Salad Recipe
- Slice the radishes thinly (about 1/8″ thick) so they stay crisp and easy to eat.
- Zest the lemon, then squeeze the juice into a small bowl.
- Whisk the lemon juice, lemon zest, and olive oil together until combined.
- Toss the sliced radishes in the lemon-olive oil dressing.
- Add the grated Parmesan and torn dill, then season with salt and black pepper.
- Let the salad sit 5–10 minutes so the flavors meld and the radishes soften just slightly.
- Sprinkle extra Parmesan on top and serve chilled or at room temperature.
Tips for Success
- Slice radishes as thin as possible for the best crunch and texture.
- Use fresh lemon zest it gives a brighter flavor than bottled.
- Let the salad rest a few minutes to mellow the raw edge of the radishes.
Substitutions & Variations of Gordon Ramsay Radish Salad Recipe
To Make It Vegan/Gluten-Free:
- For vegan: swap Parmesan for nutritional yeast or a vegan grated cheese.
- The recipe is naturally gluten-free; no swap needed.
Variations:
- Add thin cucumber slices or radish greens for extra color and texture.
- Swap dill for chives or parsley if you prefer a milder herb.
- Toss in toasted almonds or walnuts for crunch and extra protein.
- Drizzle a touch of honey or maple syrup for a sweet-tinged contrast.
Storage Instructions of Gordon Ramsay Radish Salad Recipe
Refrigerator:
- Store in an airtight container for up to 3 days. The radishes will soften over time but will still taste great within a couple days.
Freezer:
- Not recommended. Freezing breaks the crisp texture of the radishes.
Make-Ahead:
- Slice the radishes and mix the dressing separately up to a day ahead. Toss together just before serving to keep crunch.
Frequently Asked Questions (FAQ) of Gordon Ramsay Radish Salad Recipe
Can I use different radishes?
- Yes. Mild red or watermelon radishes work well. Adjust salt to taste as some are spicier.
Will the salad wilt if I dress it early?
- Yes, it will soften. If you want maximum crunch, dress just before serving or wait 5–10 minutes to let flavors meld but not fully wilt.
Can I add greens or other veggies?
- Absolutely. Baby arugula, cucumber, or thinly sliced fennel are tasty additions.
Final Thoughts
This Gordon Ramsay Radish Salad is a tiny kitchen hero fast, fresh, and full of snap. It brightens heavy dishes and needs almost no work, so it’s perfect for busy nights or when you want a light, elegant side. Try it, then leave a comment and a star rating to let others know how it turned out your feedback helps everyone cook with more confidence.
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Quick, Crisp Gordon Ramsay Radish Salad
A bright, crunchy radish salad tossed with lemon dressing, Parmesan, and fresh dill, ready in just 10 minutes.
- Total Time: 10 minutes
- Yield: 4 servings
Ingredients
- 1 bunch radishes, sliced 1/8″ thick
- 1 lemon, juice and zest
- 1 tbsp olive oil
- 1/4 cup fresh grated Parmesan, plus extra for topping
- 2 tbsp fresh dill, torn
- Salt and black pepper, to taste
Instructions
- Slice the radishes thinly (about 1/8″ thick) so they stay crisp and easy to eat.
- Zest the lemon, then squeeze the juice into a small bowl.
- Whisk the lemon juice, lemon zest, and olive oil together until combined.
- Toss the sliced radishes in the lemon-olive oil dressing.
- Add the grated Parmesan and torn dill, then season with salt and black pepper.
- Let the salad sit 5–10 minutes so the flavors meld and the radishes soften just slightly.
- Sprinkle extra Parmesan on top and serve chilled or at room temperature.
Notes
Slice radishes as thin as possible for the best crunch. Use fresh lemon zest for a brighter flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten-Free, Vegetarian