Radish Salad
Save the green tops from your radishes to make the pesto used in this salad. Radishes are paired with butter beans and a citrusy dressing, resulting in a colourful dish best served under the sun.
Equipment
- food processor
- small bowl
- whisk
- mandolin
- serving platter
Ingredients
Radish Greens Pesto
- ¼ cup pine nuts or pepitas
- 1 clove garlic
- 2 tbsp fresh lemon juice
- ½ cup packed radish greens
- 1 cup packed fresh basil leaves
- ½ cup fresh mint leaves
- ⅓ cup grapeseed oil plus more if desired
- ¼ cup microplaned Parmesan cheese plus more for serving
- salt and freshly ground black pepper
Lemony Thyme Dressing
- ½ cup olive oil
- 2 tsp honey
- 3 tbsp fresh lemon juice
- 2 tbsp lemon zest
- 1 tsp fresh thyme
- salt and freshly ground black pepper
Salad
- 2 bunches radishes greens removed and washed for pesto
- 540 mL can butter beans drained and rinsed basil, mint and sorrel leaves, for garnish
- flatbread crackers for serving
Instructions
Radish Greens Pesto
- In food processor, add pine nuts, garlic, lemon juice, radish greens, basil, mint, grapeseed oil and Parmesan and blend until smooth. Season with salt and pepper to taste. Set aside.
Lemony Thyme Dressing
- In small bowl, whisk together olive oil, honey, lemon juice, lemon zest and thyme leaves. Season with salt and pepper to taste.
Salad
- Use mandolin to thinly slice half of the radishes. Cut the remaining radishes in half. In large bowl, gently toss beans and radishes with 1 tbsp Lemony Thyme Dressing.
- Spread half the Radish Greens Pesto onto serving platter and top with bean and radish mixture. Drizzle extra dressing overtop and garnish with herb leaves. Serve with flatbread crackers and the remaining pesto on the side.