Roasted Radish Salad with Roasted Garlic, Balsamic Rosemary Dressing
Monday, March 03, 2014
Radishes. They may be pretty and pink, which is part of the reason I love them, but we don't always know what to do with them.
Admittedly, they're actually not at they're not at their best at the moment but when I pass them in the grocery, I'm always so tempted.
A lot of the time they're used to decorate a plate of sushi and we kind of ignore them, we may not even know that what we're looking at but I'm here to tell you they're actually pretty good at bulking up an otherwise boring old salad.
If you want to skip the salad, they're also perfect as a side (especially with steak, surprisingly) if you're trying to cut down on the carbs.
YOU WILL NEED:
4 CLOVES GARLIC (WHOLE)
3 SPRIGS FRESH ROSEMARY
GOOD OLIVE OIL
SALT AND PEPPER
1 PACK GEM LETTUCE
Pre-heat the oven to 200C or 390F.
Cut the radishes in halves, quarters, slices and leave some whole. (Whatever you feel looks prettiest)!
Place them on a lined baking tray with the garlic cloves and rosemary. (Break up the rosemary a little).
Drizzle with olive oil and salt and pepper and roast for 12-17 minutes or until they've turned a little lighter and have softened and turned slightly golden.
For the dressing, once slightly cooled, (handleable) remove and discard the skins from the garlic and place in a ramekin. Add a tablespoon of olive oil, crumble one of the sprigs of rosemary (stem removed) and a pinch of salt and pepper. Smash the roasted garlic with a fork and mix all of the ingredients together. Lastly, add 2 tablespoons of balsamic vinegar and mix again.
Top the gem lettuce with the roasted radishes and drizzle with the dressing along with a few more sprigs of the roasted rosemary.