Roasted Radishes with Yogurt-Tahini Sauce
Here’s a fun dish where you roast the radish and use the tops as a salad. (Editor’s note: this is a great preparation for salad turnips with tops, like scarlet or Japanese, too).
If you have rough radish tops you can use arugula.
2 bunches radish with tops
1/2 cup yogurt
2 tbsp tahini
1 1/2 tsp honey
1 tsp olive oil
1 tsp lemon zest plus 4 tsp juice
1 garlic clove, minced
2 tbsp chopped toasted almonds or pistachios
1 1/2 tsp toasted sesame seeds
1/4 tsp ground cumin
2 tbsp butter, melted
4 tsp white miso
Adjust rack to lowest position and heat oven to 500 degrees.
Whisk yogurt, tahini, lemon zest and 1 tsp juice in a bowl. Add garlic and a dash of salt and pepper.
Toast almonds or pistachios with sesame seeds in a dry skillet for a few minutes, stirring frequently. Add cumin and a pinch of salt and pepper and place in a small bowl.
Line a rimmed baking sheet with parchment or foil.
Whisk melted butter, 3 tsp miso, 1 tsp honey, and a pinch of salt in a large bowl.
Cut radishes in half or quarters depending on size and toss in bowl to coat with butter mixture. Arrange on baking sheet cut side down and bake for 10-15 minutes, until browned on cut side.
Whisk oil, remaining lemon juice, 1 tsp miso, 1/2 tsp honey in a bowl. Add radish tops and toss to coat.
To serve: spread a portion of the yogurt-tahini sauce on a plate. Top with radish tops, add roasted radishes, and sprinkle nut/sesame seed mixture on top.
I wanted to do a cocktail with this because it’s such a fun dish. I immediately thought of a Bees Knees because gin will balance the radish out and of course there is honey and lemon in the dressing so I thought echoing that in the drink is only smart. Cheers!!
2oz Gin, London dry style (I recommend Brokers)
3/4oz lemon juice
3/4oz honey syrup(mix equal parts honey and water till honey desolves)
Add all ingredients to shaker tin filled with ice. Shake and strain into a coupe glass. Garnish with a slice of radish.