You have seen my plump little beauties, haven’t you? We’ve been on a radish high ever since this first-of-the-season crop pushed its scarlet shoulders up out of the dirt. So far, this has been the family’s favorite radish recipe. While technically this is something you could serve for Meatless Monday – after all, there is no meat – we all agreed the absolutely most tasty companion to it would be a grilled steak. We ate it by itself for lunch the other day. But it was a little like having Fred without Ginger. Fred is pretty stinkin awesome on his own, but with Ginger he is brilliant. So consider a steak on the side. This dish will still be the star of the show, but the steak will be the best supporting actor.
This was my first time having radish greens. I’ve eaten radish sprouts, but never the greens. I’ve since learned that the radishes you buy in the store come without the greens because if you cut the greens off, the radishes will stay fresh about 2 weeks longer. If radishes didn’t make it into your garden, you may only be able to find radishes with the greens still attached at a farmers market. Promise me you’ll try to find some radish greens?
Roasted Radishes and Potatoes
4 Baking Potatoes
1 Bunch Radishes, with tops
3 T Olive Oil
Salt and Pepper to taste
1/4 C Red Wine Vinegar
1 t Dijon Mustard
2 T Chopped Fresh Parsley
1. Heat the oven to 425 and place a large, rimmed baking sheet inside while it preheats.
2. You’ll need to scrub your potatoes and radishes prior to dicing them. I used to have a darling potato scrub brush that has somehow mysteriously disappeared. I’ve found using one of the many FREE toothbrushes I get through couponing does the job of scrubbing the dirt off potatoes and radishes brilliantly.
3. Dice your potatoes and radishes into the same size pieces. Toss them with about 2 T oil and salt and pepper. Pull the hot sheet out of the oven. Transfer potato mixture onto the sheet and roast for 20 – 25 minutes.
While the greens are wilting, whip up a dressing of 1 T olive oil, the mustard, parsley and salt and pepper.
5. Pull the roasted mixture out of the oven and top with the dressing. Serves 4.
Let me know if you like it!