Radishes with Green Goddess
Radishes with Green Goddess
Spring produce is starting to arrive at the markets! Radishes, microgreens and sprouts, cold-weather lettuces and greens, beets, parsnips, carrots, sunchokes… all are delicious! This month’s Alumni Led Dinner featured a four-course menu highlighting what is just coming out of the ground, including this simple seared radish dish. The dressing is delicious on its own, too!
Recipe yield: 4-6 servings
Tools: knife, cutting board, medium saute pan, blender or food processor, measuring cups and spoons
Ingredients:
Radishes
1 lb radishes, mixed variety
Grapeseed or canola oil, as needed
Flakey sea salt, as needed
Green Goddess Spread
1/2 C Labneh or strained Greek yogurt
1/4 C mayonnaise
2 T chives, minced
2 T flat leaf parsley, minced
1 T mint leaves, minced
1 t dry tarragon
1 T white wine vinegar
1 t garlic, minced
1/2 t ground black pepper
1/2 t Kosher salt
Toasted breadcrumbs
1/2 C Panko breadcrumbs
2 T unsalted butter
Method of Preparation:
Mise en place: read your recipe, gather all ingredients and tools, and turn on equipment as needed.
First, sear the radishes:
Cut radishes into fork-friendly pieces (1-2 bites). Wash to remove sand/dirt.
Heat oil in a pan to smoking, sear radishes on the cut side until they get a little color, then saute. Season with salt and reserve until ready to plate.
Make the spread:
Combine all goddess ingredients in blender or food processor and process until fully pureed and smooth. Taste and adjust seasoning as necessary.
Toast the breadcrumbs:
Brown butter in a saute pan and toast the crumbs in the oil over low heat until they smell toasty and are nutty brown in color.
Serve:
Flash the radishes in the oven until warmed through. While they are heating, spread the goddess spread on a plate. Arrange a pile of radishes on top of the spread, making sure each piece touches the dressing. Garnish with breadcrumbs and more flaky sea salt.