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All rights reserved
Radish and mint salad with burrata
Somewhere between a carrot and an apple in texture, radishes tend to scare a lot of people off. Not to worry - Mary Berg's quick and easy recipe for this springtime salad will make you a radish fan with just one bite.
SERVES
4
TOTAL TIME
Ingredients
Salad
- 18–20 small radishes, cleaned, trimmed, and tops reserved
- 1 ½ tablespoons olive oil
- A few good handfuls of arugula
- ½ cup fresh mint leaves, lightly packed
- ¾ cup walnut halves
- Lemon Vinaigrette, recipe follows
- 1 pound burrata
- Kosher salt
- Freshly ground black pepper
Lemon vinaigrette
- ¼ cup freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1–2 teaspoons honey
- ¼ teaspoon dried herb blend (I like Herbes de Provence)
- ¼ cup extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
Directions
- Preheat your oven to 450 degrees Fahrenheit and line a baking sheet with aluminum foil. Quarter the cleaned and trimmed radishes and coarsely chop the radish tops and set aside. Place the quartered radishes onto the baking sheet and drizzle with vegetable oil, tossing thoroughly to coat. Season with kosher salt and roast the radishes in the oven for 15–18 minutes or until tender and a little crisp. Set aside to cool to room temperature.
- Meanwhile, toss a few good handfuls of arugula with the coarsely chopped radish tops, mint leaves, and walnuts. When the radishes are cool, toss them into the salad and dress with some of the lemon vinaigrette. Arrange the salad onto a serving dish and tear open the burrata and arrange over top. Season with a bit of salt and pepper before serving.
- In a small bowl, whisk together the lemon juice, mustard, honey, and dried herbs. While continuing to whisk, slowly drizzle in the olive oil. Season with salt and pepper to taste.