Roasted Radish Salad

roasted radish salad

We were in Paris last week and I was reminded by how the French prepare vegetables that are simple and beautiful.  These vibrant and opinionated people (whom I love by the way) seem  to effortlessly throw raw or cooked veggies on a plate with a bit of a sauce and voila!  Lunch or dinner is served!   These radishes looked so rich and crispy on the produce shelf that I whisked them up right away to create a French style roasted salad that took hardly any kitchen drama.

I usually make a raw radish salad that is delicious.  But I was really in the mood for something in between cooked and raw and with a strong olive oil and salt and pepper taste.  You could actually serve this dish tapas style from the way it is cooked and with the amount of flavorful olive oil that sweeps up with the veggies.  If you want to make the radish salad tapas style just add half more the olive oil that you would originally use at preparation and then serve in small dishes for picking.  The olive oil will basically pick up all the flavors from just the short cooking time and the radishes will absorb the oil making this a finger licking proposition.

This dish couldn’t be simpler.  It’s about throwing it all in a baking sheet and roasting slightly.

Aren’t these radishes ravishing?  Okay, sounds a bit wordy but I seriously thought this as I arranged them on the baking sheet.

Vibrant, crispy, full of bite.

Serve as a beautiful starter plate, small plate or just pick it out of the pan with your fingers.  I’ll say it again, Voila!