Have you ever roasted radishes? Their flavor transforms in the heat of the oven, turning juicy and sweet. Toss them with a vinaigrette and some feta for a light meal or side salad.
For the salad:
- 2 pounds radishes
- 1 1/2 tablespoons olive oil
- Good pinch of salt
- Freshly cracked pepper
- 3 ounces feta, crumbled
- 2 tablespoons chopped fresh tarragon
- 1/3 cup chopped fresh parsley
For the Lemon Vinaigrette:
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1/2 cup olive oil
- 2 tablespoons Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon honey
1 Roast the radishes: Preheat the oven to 400°F. Trim the tops and tails from the radishes (reserve the greens for another use), and cut the the radishes into halves (or quarters if your radishes are exceptionally large).
Toss the radishes with the olive oil, salt, and pepper. Place in a large baking dish and roast for 20 to 25 minutes.
2 Prepare the vinaigrette: While the radishes are roasting, make the vinaigrette by placing all of the ingredients together in bowl and whisking them together. Taste and add more salt or pepper if needed. Set aside.
Note: This vinaigrette makes more than you’ll need for the salad. It will keep in the fridge for a few days. Just bring it to room temperature and whisk back together before serving.
3 Assemble the salad: Once the radishes are cooked, allow them to cool for a few minutes before assembling the salad. (At this point, the radishes can also be cooled completely and refrigerated for up to 5 days.)
Combine the roasted radishes and crumbled feta in a salad bowl, and toss with a tablespoon or two of the vinaigrette. Taste and toss with additional dressing as needed. Scatter the herbs over the salad and toss to combine. If your radishes are still warm, the herbs will wilt; this is fine.
Serve warm or room temperature. Leftovers will keep for a few days in the fridge.