A few weeks ago I came across an article about radishes. Yes, I do read articles about radishes and “baby” carrots and how to properly season a cast iron pan. No hiding my nerdiness here. What’s more, this article on thekitchn.com about radishes really made me think. Apparently roasted radishes are the vegetable that is missing in my life. When I read that, my first thought was, “Whoa! Big statement there, my friend.” I’m pretty sure I am not missing any vegetable in my life, and if I was, it wouldn’t be those watery, bitter slices that hide in my salads for no good reason. I could certainly eat more snow peas, or eggplant, or collard greens, but radishes?! I was skeptical…
But the best part of shopping local is that you get exposed to new produce you might otherwise be hesitant to try. With the opening of the Collingswood Farmers’ Market the other week, I started to rethink the humble radish. This past Saturday at the market, I found some beautiful, bright pink radishes from Flaim Farms along with fresh spring greens, and my mind immediately ran back to that article. Could my life really get better if I added roasted radishes into our recipe repertoire? Was roasting the key? I just had to know.
I was also motivated to experiment with some new recipes given my role as an official food blogger for the Collingswood Farmers’ Market! I’m so excited to be a featured blogger for a wonderful community market that has such a following. My goal this market season will be to create unique recipes to introduce market-goers to the lesser known fruits and veggies that are Jersey Fresh. And I am happy to report that roasted radishes are amazing! After roasting, they lose their bite and become smooth, almost sweet, and a little potato-like. I can easily say I am a roasted radish convert.
So with that, let me introduce you to a salad that takes full advantage of spring. This recipe features fresh spring greens, radishes, and strawberries that are bursting at the market in late May, early June. While it may be a few weeks before the strawberries pop up at the Collingswood Farmers’ Market, I hope you keep this combination in mind when you’re dying for something light, seasonal, and refreshing.
Strawberry and Roasted Radish Spring Green Salad
1 lb radishes, washed and greens removed
1 tsp olive oil
pinch of salt
3 cups spring greens
4 large strawberries, sliced
1/2 medium avocado, diced
1/3 cup of unsalted peanuts
3 tbs of soy mandarin salad dressing (or your favorite Asian-style dressing)
Preheat oven to 450 degrees. Trim ends of radishes and slice in half. Toss with oil and salt on a baking sheet and bake, cut side down, for approximately 10 minutes until radish pieces are slightly browned. Remove from the oven and let rest until cool enough to handle.
Toss spring greens with warm radish pieces, sliced strawberries, diced avocado, and peanuts. Gently toss with salad dressing and serve immediately.