Roasted Radishes with Creamy Kefir Green Goddess Dressing
Delicious as a warm salad or appetizer, this beautiful vegetarian dish is perfectly simple and seasonal.
Course Appetizer
Cuisine American
Keyword Gluten-free, Vegetarian
Essential Ingredient Radish
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
Servings 4people
Calories 164kcal
Equipment
Blender
Ingredients
1/2cupcup plain whole-milk kefirwell shaken
1/2avocadopitted and peeled
1bunchfresh chives
1cupItalian parsley leaves
1smallclove garlicpeeled
1Tablespoonlemon juice
1/2teaspoonfine sea salt
1/4teaspoonfreshly ground black pepper
3Tablespoonsextra-virgin olive oil divided
2bunchesyoung radishestops intact
1/2teaspoonflaky sea saltto garnish
Instructions
Make the Green Goddess
In a blender, combine the kefir, avocado, mixed herbs, garlic, lemon juice, salt and pepper. Blend until smooth. You will need to stop the blender and scrape down the sides a few times.
1/2 cup cup plain whole-milk kefir, 1/2 avocado, 1 bunch fresh chives, 1 cup Italian parsley leaves, 1 small clove garlic, 1 Tablespoon lemon juice, 1/2 teaspoon fine sea salt, 1/4 teaspoon freshly ground black pepper
With the blender running, drizzle in the olive oil. Taste the green goddess sauce and adjust the seasoning, if desired. You may wish to increase the salt or add a splash more lemon juice.
3 Tablespoons extra-virgin olive oil
Transfer the dressing to a small bowl or jar. This green goddess can be prepared up to one day in advance.
Prepare the Radishes
Run a few inches of cool water in a sink. Add the radishes and allow to soak for a few minutes. Move them around gently to dislodge any grit in the leaves. Transfer the radishes to a colander and drain briefly.
2 bunches young radishes
On a clean tea towel, spread the radishes to dry. This will help ensure the leaves will crisp up nicely during the roasting time.
Roast the Radishes
Preheat the oven to 425°F. With a sharp paring knife, slice the radishes in half, keeping the leaves attached.
2 bunches young radishes
Line a rimmed baking sheet with parchment paper. Tumble the radishes onto the sheet. Toss the radishes and leaves lightly with olive oil and season with salt. Arrange the radishes cut side down to facilitate caramelization.
Place on the center rack of the oven and roast, shaking the pan once or twice, until tender when pierced with a fork, about 10 minutes.
Plate the Dish
Heap a few spoonfuls of dressing onto a serving platter or shallow bowl. Arrange the warm roasted radishes on top of the green goddess.
Garnish the dish with sprinkling of flaky sea salt and additional chives, if desired. Serve warm or room temperature.