Beach Bay Cafe's radish salad with olive soil and tarragon oil

Salad with a mix of spring radishes, fresh and charred, kalamata olive soil and tarragon oil

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Beachfront dining is a bit of a luxury in Canada. At Beach Bay Cafe, by English Bay Beach in B.C., you can enjoy spectacular views along with great West Coast fare. There, chef Felix Zhou (who joined Beach Bay Cafe in December) prepares laid-back West Coast cuisine with locally sourced ingredients, fresh caught seafood and approachable techniques. Try making this salad at home and you'll never look at radishes the same way again. 

Kalamata olive soil

Pitted olives

In an oven over a low setting or in a dehydrator, dehydrate olives until completely dry.

With a knife, finely chop olives.


Golden mix

4/5 cup ground almonds
1/3 cup turbinado sugar

Preheat oven to 325°F/140℃. Combine ground almonds and sugar and place on a baking sheet. Toast in oven until golden.

Tarragon oil

120 g fresh tarragon leaves
80 g flat leaf parsley
1 1/2 cups canola oil

In a blender, combine tarragon, parsley, and oil and blend well.

Pour contents into a bowl and immerse into an ice bath to maintain vibrant colour.


20-25 radishes, mix of red, jade, ninja, watermelon, French breakfast, icicle
lemon juice, to taste
sea salt, to taste

Wash and cut radishes into uniformly shaped and sized pieces. Set aside half of the radish mix.

On a flat top grill or griddle, char one half of the radish mix.

In a bowl, combine the raw radishes with the charred radishes and dress with tarragon oil, lemon juice, and salt.

Finish with a sprinkling of olive soil, golden mix, and an extra drizzle of tarragon oil.

Garnish with fresh herbs. 


4 servings