Roasted Ruby Radish on Herbed Torn Greens
Servings 2 servings
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.
Notes
Excerpted from Peak Season by Deirdre Buryk. Copyright © 2022 Deirdre Buryk. Photography © 2021 Janette Downie. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.