Historically, radishes are sliced thin and tossed among some other mixed vegetables, sprinkled over some boring iceberg lettuce and usually added just for a pop of color.
Did you know that this delicious vegetable has many other creative and delicious ways to enjoy its peppery flavor?
Today at MHCA our campers spent their morning harvesting radishes from the garden.
Between the fun and excitement shared between our campers and the site of the three very large bunches or bright red radishes, I was inspired to do a little research to come up with an easy recipe to share
Radishes being harvested at MHCA Summer Camp
Warm Roasted Radish Salad Recipe
Ingredients
1 bunch (6-8) red radishes
2 teaspoons plus 1 tablespoon olive oil
Salt and freshly ground black pepper, to taste
Juice of half of a lemon
Zest of 1 lemon
1 bunch watercress
1/4 cup roasted hazelnuts
1/4 cup crumbled goat cheese
Instructions
Preheat the oven to 450 degrees.
Cut the tails and green tops off the radishes, wash and dry the radishes thoroughly. Slice in half lengthwise and put into a small bowl. Add 2 teaspoons olive oil and a sprinkle of salt and toss until coated.
Arrange on a sheet pan cut side down and roast for 10-12 minutes. The white might have browned a bit, but the radish is still firm. Remove from the oven and set aside to cool slightly.
Meanwhile, in a small bowl, whisk together remaining olive oil, juice of half a lemon, lemon zest, 1 teaspoon salt and a few grinds of fresh ground pepper.
In a large bowl toss together watercress, roasted hazelnuts, roasted radishes and dressing. Top with crumbled goat cheese, taste for salt and pepper and serve while the radishes are still warm.