june 13, 2015
Farmer Teal Brooks of Pine Fork Farm told me she likes her French breakfast radishes roasted. Hmmm….never made them like that and sounds delicious, I said. When I tasted them for the first time, I was most pleasantly surprised at their sweetness and texture. They lost their radish “bite” and transformed into something close to young turnips.
With a deconstructed vinaigrette of fresh lemon, dijon mustard and brilliantly hued extra virgin olive oil, this salad is art on a plate, and can be a starter or entree with the addition of roasted (as long as you have the oven hot) or grilled meats and seafood. The addition of poached farm fresh eggs would make this a light brunch entree.
We have all tried the common red globe radish found in grocery aisles (called Cherry Belle), packed in cellophane bags, but the other beauties will blow your mind with flavor, especially if locally grown. French breakfast radishes have a nice peppery bite raw in salads, and an even stronger zing can be had with black radish . Area farmer’s markets deliver all types each spring and then again in fall.
Loving their crunch in salads will not keep me from enjoying their incarnation as roasted vegetables, now that I have been awakened. Thanks, Teal.
Roasted Radish and Arugula Salad
recipe by Michele Humlan, The Good Eats Company
two bunches French breakfast radishes, cleaned and trimmed*
best quality extra virgin olive oil
four cups baby arugula
strained juice of one large lemon
one level tablespoon Dijon mustard
one half cup shaved pecorino romano cheese
coarse ground black pepper
flaky sea salt (I like Maldon)
*save greens for another salad if desired
- Preheat oven to 425.
- On large heavy sheet pan, toss radishes with one half tablespoon olive oil and a pinch of kosher salt.
- Roast for 15 minutes and cool to room temperature.
- In small bowl, whisk lemon juice with mustard.
- To plate, arugula is scattered on serving dishes, then topped with radishes.
- Drizzle the lemon mustard mixture, then olive oil in drops, then flaky salt and black pepper.
- Scatter shavings of cheese atop salad and serve immediately.