Have you ever roasted radishes? The high heat changes not only the texture of the radish, but also the flavor. Roasting makes radishes sweet. Now that spring is here, try this Roasted Radish and Walnut Salad recipe. I tossed a handful of spring greens into this salad on the second day just to change it up a bit. With or without the greens, it's delicious!
Roasted Radish and Walnut Salad
2 lbs Radishes, cleaned, ends
trimmed
1 tablespoon olive oil
1 cup walnut halves and
pieces
1/4 cup fresh parsley, minced
fine
2 teaspoons lemon zest,
yellow part only
Salt to taste
Dressing
3 tablespoon olive oil
3 teaspoons fresh lemon juice
1 teaspoon honey
1/2 teaspoon salt
Instructions
1.
Pre-heat oven to
425° F. Line a baking sheet with aluminum foil for easier clean up.
2.
Cut radishes in
half (larger radishes can be cut into quarters) and place in a bowl. Toss with
1 tablespoon olive oil and salt (to taste). Spread radishes in a single layer
on the prepared sheet pan and roast until lightly golden, approximately 20
minutes.
3.
While radishes
are in the oven, place walnuts in a small, dry frying pan and toast over medium
heat, stirring frequently, for about 6 minutes. Remove from heat.
4.
Place the roasted
radishes, walnuts, parsley, and lemon zest into a serving bowl.
5.
Pour olive oil,
lemon juice, and honey into a small jar. Add salt. Screw on the lid tightly and
shake to thoroughly combine the dressing ingredients. Pour dressing over salad
and stir to coat. Serve warm or chilled. Serves 6-8. Cover any leftovers and
store in the refrigerator for up to 4 days.
1 comment:
This looks delicious!
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