Warm Radish Salad
Drizzled with brown butter, a Zesty Radish Microgreen pesto, topped with parmesan cheese and hazelnuts, this salad is deliciously divine.
Ingredients
Salad
- 1 Lb Radishes, trimmed & halved
- 1 Tbsp Oil of choice
- Salt & Pepper to taste
- 2–3 Tbsp Brown Butter (see recipe below)
- 1/8 Cup Hazelnuts, toasted
- 1/4 Cup Parmesan Cheese, shaved
- 1/2 Pack GoodLeaf Zesty Radish Microgreens
- Zest of 1 Lemon
- Zesty Micro Radish Pesto (see recipe below)
Zesty Micro Radish Pesto
- 1 Pack GoodLeaf Zesty Radish Microgreens
- 1 Clove Garlic, peeled & minced
- 1/4 Cup Parmesan cheese
- 1/8 Cup Hazelnuts, toasted & chopped
- Juice of 1/2 Lemon
- 1/4–1/3 Cup Olive Oil
- Salt & Pepper to taste
Instructions
Preheat oven to 425°F. Toss radishes in oil and season with salt and pepper. Place on oiled baking sheet, cut side down and cook 10-20 minutes until fork tender. Place radishes on serving dish, dollop with pesto, drizzle with brown butter, garnish with hazelnuts, parmesan, lemon zest and micro greens. Serve immediately and toss before serving.
For The Brown Butter:
Place 3 Tbsp butter in a sauce pot or pan. Cook on medium heat, swirling the pan, until butter foams, and becomes deep brown, and smells nutty, but be careful not to burn. Remove from heat and pour into a separate dish, as soon as it is done to avoid burning.
For Pesto:
Combine all ingredients for pesto, excluding oil, into food processor or blender. Pulse until combined. Run on low and slowly drizzle in olive oil until desired consistency. Season. Set aside.
Enjoy!
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