If you like radishes, you’ll LOVE this radish salad recipe! It uses them two ways – roasted and raw – and has a bright radish green pesto on top
Servings: 4-6
Total Time: 25 minutes
Ingredients:
- 1 1/2 cups cooked navy beans, drained & rinsed
- ¼ cup Lemon Vinaigrette
- 9 roasted radishes, halved or quartered
- 2-3 thinly sliced red radishes
- 1/4 cup pine nuts
- 1 tablespoon capers
- 1/4 cup Radish Green Pesto, (or any pesto)
- 1/4 cup fresh mint leaves
- 2 tablespoons shaved pecorino or Parmesan, optional
- Additional lemon juice, optional
- Sea salt and freshly ground black pepper
Method:
- 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.