In my mind radishes are for eating raw dipped in some creamy something yum. These radishes were particularly beautiful raw, in varying hues of pink, purple and red, but I wanted to do something different with them. I also wanted to use the radish tops in whatever I made because those green leafy tops are also food and one of the things I’m trying to do here with all of this is to be less wasteful and that means… eat the WHOLE veggie. So salad it is!
I found some recipes for roasted radishes which I figured I could put in a salad with the green tops, kale and salad mix. That roastyness would give it some depth so that it feels more like a main than a side. For the dressing, because the dressing is at least half the fun of salad, I decided to do a rif on the Asian Pear dressing I made over the summer with the apples I had in my box. I taste tested the dressing and it was spot on. It came out all nice and creamy and tangy, which was an excellent compliment to the greens and roasted radishes.
Adapted from My brain
- 1 bunch of radishes with green tops
- 4 cups of salad greens
- 3 cups of finely chopped kale
- 1 apple, cored and halved
- 3 tablespoons apple cider vinegar
- 2 tablespoons white miso
- 2 teaspoons finely grated lemon zest
- 6 black peppercorns
- 1/2 cup of olive oil
- Preheat the oven to 400 degrees F.
- Cut the green tops off of the washed radishes and set them aside. Halve the radishes and toss in a bowl with 2 Tablespoons of olive oil and a generous pinch of salt. Lay the radishes, cut side down, on a baking sheet and roast in the oven until they are browning at the edges (20-30 minutes).
- Meanwhile, slice one half of the apple into thin slices and coarsely chop the other half. Wash the radish greens carefully (if they are organic they will have dirt and while dirt don’t hurt it also doesn’t taste great). Chop the radish greens and toss in a large serving bowl with the salad greens and kale and set aside.
- Toss the chopped half of the apple in a blender with the apple cider vinegar, miso paste, lemon zest and peppercorns. Blend until a puree forms and then slowly add the olive oil while the blender is on to create an emulsion.
- Top the greens with the roasted radishes, apple slices and salad dressing. Toss and serve.