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Spicy Radish Fattoush

 

Spicy Radish Fattoush recipe :

When I first redesigned this website, shortly after the new year, I had this brilliant idea that I would focus on a certain color for each month. The color would be determined by what’s in season and provide a cohesive aesthetic for the overall site. Well…February and March came and went (as did April and May) and the website stayed the teal color it began January with. But, here we are in June and I am proud to say I have finally achieved my goal (how’s that for a procrastination?).

Inspired by strawberries, rainbow chard, cherries, rhubarb, watermelon, the first summer tomatoes and radishes, June is the month of red. Today I wanted to share with you a vibrant salad I made with a big bunch of radishes. The dressing is a radish pesto of sorts, because I was looking to play around with the idea of having small flecks of red in the dressing. It was a success! I hope you enjoy this salad as the temperatures rise and time with the oven on needs to be minimal.

Spicy-Radish-Fattoush

Spicy Radish Fattoush

serves 4

dressing
1/2 c walnuts
5 garlic scapes (or 2 garlic cloves)
3/4 c packed, shredded Asiago cheese
1 1/2 t salt
juice of 1/2 lemon
1/4 c water
1/2 c olive oil
8 radishes with their greens, tough stems discarded

salad
2 pita bread rounds, torn into bite size pieces
2 T olive oil
salt, to taste
4 c mixed greens (I used Arugula, lettuce & spicy greens)
1/2 small head radicchio, sliced very thin
5 radishes, sliced very thin
1 c peas
2 T chopped chives
1/4 c crumbled feta cheese
black pepper, to taste

In a food processor, combine walnuts, garlic scapes, Asiago, salt, lemon and water. Turn on motor and add olive oil in a stream through the top. Process 1-2 minutes, until fairly smooth. Add radishes and radish greens. Pulse, until combined, but with small specs of red and green still visible.

Place pita pieces on a baking sheet. Drizzle with olive oil and sprinkle with salt. Broil 2-3 minutes, until golden brown.

In a large bowl, toss mixed greens and radicchio with dressing. Separate onto four serving plates and top with pita pieces, radish slices, peas, chives, feta and black pepper, to taste.