I immediately thought, “Radish salad!”, when I opened our CSA box a few weeks ago and found a heap of gorgeous radishes inside. Often, radishes play second fiddle in green salads and noodle bowls, but at this time of year, when they’re extra-crisp, piquant, and even a little sweet, they deserve to be the star of the show.
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
Instructions
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In a medium bowl, toss the beans with 2 tablespoons of the Lemon Vinaigrette.
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Assemble the salad on a platter with the beans, roasted radishes, sliced raw radishes, pine nuts, capers, and dollops of pesto.
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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.