Radishes are veggies that deserve more love. Too often they are used just as a garnish or an accessory on something because of their reliable crunch, but they have personality on their own. Radishes are peppery and can even be eaten with a mere slather of butter and a sprinkle of flaky sea salt. I did a little more when I made a roasted radish salad.
I couldn’t resist buying bunches of Easter egg radishes at the grocery. Maybe it was all that purple and pink! I sliced them in half, tossed them in olive oil and into the oven they went. Their flavor mellowed a little once they were cooked, which meant I could mix them with all sorts of other things besides greens like apples, dates, smoked almonds and lemon vinaigrette.
Roasted Radish Salad
2 bunches Easter egg radishes
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
Juice of 1 lemon
1 garlic clove, minced
1/4 teaspoon kosher salt
Pinch black pepper
1/4 cup olive oil
5 ounces baby spinach & arugula
1 apple, cored, thinly sliced and cut into 1/2-inch pieces
1 scallion, thinly sliced
1 tablespoon minced chives
1/4 cup chopped pitted dates
1/4 cup chopped smoked almonds
Preheat the oven to 425 degrees F. Cut the greens off the radishes leaving about 1/2 inch and then slice the radishes in half lengthwise. Toss them with olive oil, salt and pepper and place on a sheet pan, cut-side down. Roast for 10-12 minutes until they are just starting to brown at the edges. Let the radishes cool a few minutes. (Note: If the radish greens are in good condition, wash them in cold water and pat dry with a paper towel. Roughly chop and add them to the salad greens.)
In a small bowl, whisk together the lemon juice, garlic, salt, pepper and olive oil.
In a large bowl combine the radishes, salad greens, apples, scallions, chives, dates and smoked almonds. Divide the salad onto serving plates and drizzle with lemon vinaigrette.