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Radish Salad with Radish Top Pesto Recipe

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4.3 from 4 reviews

A vibrant and refreshing Radish Salad featuring both roasted and fresh radishes, complemented by creamy navy beans tossed in lemon vinaigrette and enhanced with radish top pesto, pine nuts, capers, and fresh mint. This dish balances earthy, tangy, and nutty flavors with a crisp texture, perfect for a light lunch or side dish.

Ingredients

Salad Ingredients

  • 1 1/2 cups cooked navy beans (drained & rinsed)
  • 9 roasted radishes (halved or quartered)
  • 2-3 thinly sliced red radishes
  • 1/4 cup pine nuts
  • 1 tablespoon capers
  • 1/4 cup fresh mint leaves
  • 2 tablespoons shaved pecorino or Parmesan (optional)
  • Sea salt and freshly ground black pepper, to taste
  • Additional lemon juice (optional)

Dressing and Pesto

  • 1/4 cup Lemon Vinaigrette
  • 1/4 cup Radish Green Pesto (or any pesto)

Instructions

  1. Toss Beans with Lemon Vinaigrette: In a medium bowl, combine the cooked navy beans with 2 tablespoons of the Lemon Vinaigrette. Mix gently until the beans are evenly coated, allowing the beans to absorb the fresh citrus flavor.
  2. Assemble the Salad: Arrange the dressed beans on a serving platter along with the roasted radishes, sliced raw radishes, pine nuts, capers, and dollops of radish green pesto. Spread these ingredients evenly over the platter to create a colorful and balanced salad presentation.
  3. Finish and Season: Drizzle the remaining Lemon Vinaigrette over the salad. Top with fresh mint leaves and shaved pecorino or Parmesan cheese if desired. Season the salad with sea salt and freshly ground black pepper to taste. Add extra lemon juice for additional brightness if preferred.

Notes

  • Roasted radishes can be prepared by tossing halved radishes with olive oil, salt, and pepper and roasting at 400°F for about 15-20 minutes until tender and slightly caramelized.
  • For a vegan version, omit the pecorino or Parmesan cheese or substitute with vegan cheese.
  • Radish top pesto can be substituted with any green pesto such as basil or parsley pesto if radish greens are unavailable.
  • This salad is best served fresh to maintain the texture of both roasted and raw ingredients.
  • Adding extra lemon juice and seasoning towards the end allows for adjusting acidity and flavor balance according to preference.

Find it online: https://dishcooks.com/radish-salad-with-radish-top-pesto-recipe/