Roasted radishes? Yeah, no, we had never tried them either. But we decided to go for it, being radish lovers we figured we had nothing to lose. Turns out, they're delicious! Roasting these little guys brings out their sweet side, and dampens their peppery side. Then we served them on this pretty Artesano Flower Art Dish, by Villeroy & Boch, over baby arugula to bring some back bite to the plate. It was all balanced out with a lovely, full-flavored White Balsamic Dressing. We like to serve this alongside our Scallion & Prosciutto Tarts, a perfect pairing for any brunch or lunch.
Roasted Radish Salad (serves 4)
15-20 (12oz / 320g) radishes, quartered
1 tablespoon olive oil, for roasting
salt & pepper
1 packet (5oz/140g) baby arugula or other leafy greens
For the White Balsamic Dressing:
3 tablespoons (45ml) white balsamic vinegar
1 tablespoon dijon mustard
2 tablespoons (30ml) extra-virgin olive oil
3 tablespoons (45ml) grape seed oil, or another mild tasting vegetable oil
a pinch of garlic powder
a drop (1/4 teaspoon) of honey
salt & pepper
Preheat the oven to 400F (200C).
Toss the quartered radishes with olive oil, roast for 20 minutes. Season with salt and pepper as soon as they come out of the oven. Set aside.
To make the dressing, simply put all the ingredients in a jar, close the lid and shake away!
Arrange the baby arugula in a salad bowl or on individual plates. Arrange the roasted radishes on top. Drizzle over the dressing and there you have it!