Radish Salad with Radish Top Pesto
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Servings
4 to 6
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Course
Side Dish, Main Course, Salad
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Cuisine
American
Radish Salad with Radish Top Pesto
Description
This salad uses Navy beans lightly dressed to provide a creamy base paired with the peppery bite of roasted and raw radishes that add textural contrast. Pine nuts contribute a subtle crunch while capers introduce a salty, tangy element. Radish green pesto, added in spoons, brings herbal and nutty flavors from the greens, complementing the other ingredients.
The finishing touches of fresh mint and optional pecorino cheese enhance the salad with aromatic freshness and a savory sharpness. Additional lemon juice and seasoning allow customization of brightness and salt balance.
Serving this salad chilled or at room temperature works well as a side or light main, showcasing the interplay of roasted and fresh vegetables with hearty beans.
Ingredients
- 1 1/2 cups Navy beans drained & rinsed, cooked
- ¼ cup lemon vinaigrette
- 9 radish halved or quartered, roasted
- 2-3 radish thinly sliced, red
- 1/4 cup pine nuts
- 1 tablespoon capers
- 1/4 cup radish green pesto (or any pesto)
- 1/4 cup mint leaf fresh
- 2 tablespoons pecorino optional, or Parmesan
- lemon juice optional, additional
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
Instructions
- In a medium bowl, toss the beans with 2 tablespoons of the Lemon Vinaigrette.
- Assemble the salad on a platter with the beans, roasted radishes, sliced raw radishes, pine nuts, capers, and dollops of pesto.
- Drizzle with remaining dressing and top with fresh mint and pecorino, if using. Season to taste with more salt and pepper and extra squeezes of lemon, if desired.
User Reviews
Overall Rating
5
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