Description
A refreshing and vibrant Roasted Radish Salad combining tender roasted radishes with toasted pine nuts, fresh herbs, and a creamy yogurt dressing, served over baby lettuce for a perfect balance of flavors and textures.
Ingredients
Scale
Vegetables and Greens
- 2 bunches radishes, halved
- 5 cups baby lettuce or spring greens
Dressing
- 1/4 cup plain yogurt
- 3 tablespoons finely chopped mint
- 1 tablespoon chopped fresh dill
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- water, as needed
For Roasting and Garnish
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/4 cup pine nuts
Instructions
- Preheat Oven: Preheat your oven to 450 degrees F (230 C) to get it ready for roasting the radishes.
- Prepare Radishes: Toss the halved radishes with 1 tablespoon olive oil, 1/2 teaspoon sea salt, and 1/4 teaspoon ground black pepper. Spread them cut side down in a single layer on a parchment-lined baking sheet and roast in the preheated oven for 10 minutes until tender and slightly caramelized.
- Toast Pine Nuts: While the radishes roast, place the pine nuts in a small frying pan over medium heat. Toast them for a few minutes until they turn golden brown and fragrant, stirring frequently to prevent burning.
- Cool Radishes: Remove the radishes from the oven and let them cool for a few minutes to bring out their full flavor and to make them easier to handle.
- Make Dressing: In a mixing bowl, whisk together the plain yogurt, finely chopped mint, chopped fresh dill, red wine vinegar, 1 tablespoon olive oil, 1/2 teaspoon sea salt, and 1/4 teaspoon ground black pepper. Add water one tablespoon at a time, whisking until the dressing reaches your desired consistency.
- Toss Salad: Place the baby lettuce or spring greens into a large bowl and toss with half of the yogurt dressing and half of the roasted radishes evenly to coat the greens and allow flavors to meld.
- Assemble Salad: Arrange the dressed greens on a large serving plate or shallow salad bowl. Top with the remaining roasted radishes and sprinkle the toasted pine nuts over the salad.
- Serve: Drizzle the remaining dressing over the top of the salad just before serving to add a creamy, herbaceous finish.
Notes
- Use fresh, firm radishes for the best roasting results.
- Adjust the amount of water in the dressing to achieve your preferred thickness.
- To toast pine nuts evenly, keep stirring frequently to avoid burning.
- The salad is best served fresh but can be refrigerated for up to a day with dressing separate.
- Feel free to substitute pine nuts with toasted walnuts or almonds if preferred.
