| Servings | Prep Time | Cook Time |
| 4-6servings | 10minutes | 25minutes |
| Servings | Prep Time |
| 4-6servings | 10minutes |
| Cook Time |
| 25minutes |
Ingredients
- For the Salad:
- 2 pounds radishes
- 1 1/2 tbsp olive oil
- pinch salt
- freshly cracked black pepper
- 3 oz feta crumbled
- 2 tbsp fresh tarragon chopped
- 1/3 cup Fresh parsley chopped
- For the Lemon Vinaigrette
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 1/2 cup olive oil
- 2 tbsp Dijon Mustard
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 tbsp Honey
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Roast the radishes: Preheat the oven to 400°F. Trim the tops and tails from the radishes (reserve the greens for another use), and cut the radishes into halves (or quarters if your radishes are exceptionally large).
- Toss the radishes with the olive oil, salt, and pepper. Place in a large baking dish and roast for 20 to 25 minutes.
- Prepare the vinaigrette: While the radishes are roasting, make the vinaigrette by placing all of the ingredients together in bowl and whisking them together. Taste and add more salt or pepper if needed. Set aside.
- Note: This vinaigrette makes more than you’ll need for the salad. It will keep in the fridge for a few days. Just bring it to room temperature and whisk back together before serving.
- Assemble the salad: Once the radishes are cooked, allow them to cool for a few minutes before assembling the salad. (At this point, the radishes can also be cooled completely and refrigerated for up to 5 days.)
- Combine the roasted radishes and crumbled feta in a salad bowl, and toss with a tablespoon or two of the vinaigrette. Taste and toss with additional dressing as needed. Scatter the herbs over the salad and toss to combine. If your radishes are still warm, the herbs will wilt; this is fine.
- Serve warm or room temperature. Leftovers will keep for a few days in the fridge.
- Source: https://www.simplyrecipes.com/recipes/roasted_radish_and_feta_salad/
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