“When I visit markets this time of year, I find the overflowing baskets of ruby-red radishes impossible to ignore. Too pungent for me when raw, they become sweeter and distinctively earthy when roasted. And best of all, not a single part of a radish—from its leaves to its roots—goes unused, as you’ll see in this dish: the leaves are torn into the salad and the roots are roasted. And while you may want to toss the scarred unused bits, they too can be frozen and used to zhoush up a future soup stock. If your radishes do not have green tops, now is a good time to try out any of the 50 children in the bitter greens family. Some of my favourites are tatsoi, angelica, mustard, and dandelion. There is something very endearing to me about a simple recipe that is purposely imperfect. I find a lot of joy and comfort in easy salads like this one—it’s spectacular on its own, but also makes a great companion to a nice fish or, even better, my Mustard-Crusted Rack of Lamb.” – Peak Season by Deirdre Buryk, Appetite by Random House
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Roasted Ruby Radish on Herbed Torn Greens
Ingredients
- ½ cup quartered ruby-red radishes known as Cherry Belle radishes
- 4 tablespoons extra virgin olive oil or duck fat if you are feeling saucy, divided
- Kosher salt to season
- 2 cloves garlic minced
- Juice of ½ lemon about 2 tablespoons
- 2 teaspoons honey
- 3 cups mixed fresh bitter greens I like mustard, dandelion, radish tops, lamb’s quarters, komat- suna, angelica, or tatsoi
- ¼ cup roughly torn fresh mint leaves Flaky sea salt to season
Instructions
- Preheat the oven to 375ºF (190ºC) and line a baking sheet with parchment paper.
- In a large mixing bowl, toss the radishes with 1 tablespoon olive oil and a pinch of kosher salt. Place the radishes on the prepared baking sheet and roast until fork-tender and a shiny, golden brown, about 25 minutes. Set aside until ready to plate.
- In a small mixing bowl, whisk together the remaining 3 tablespoons olive oil, garlic, lemon juice, honey, and a pinch of kosher salt. Set aside for serving.
- Use your hands to gently tear the bitter greens into bite-size pieces and plate them. Drizzle the dressing over the plated greens. Top with the mint and roasted radishes and sprinkle with flaky sea salt to season.
Thank you for sharing this delightful recipe featuring roasted ruby-red radishes on herbed-torn greens. It’s wonderful to see how you embrace the versatility of radishes, utilizing both their leaves and roots to create a flavorful and visually appealing dish. This recipe truly showcases the beauty of simple yet imperfect dishes that bring joy and comfort to the table.