Radish Salad with Radish Top Pesto

1 1/2 cups cooked navy beans, drained & rinsed
¼ cup Lemon Vinaigrette
9 roasted radishes, halved or quartered ( pan Roast in a skillet)
2-3 thinly sliced red radishes
1/4 cup pine nuts
1 tablespoon capers
1/4 cup Radish Green Pesto, (or any pesto)
1/4 cup fresh mint leaves
2 tablespoons shaved  Parmesan, optional
Additional lemon juice, optional
Sea salt and freshly ground black pepper

Coat Radish with small amount of oil & Roast Radish in Electric Skillet at 400 degrees for 10-15 min.
In a medium bowl, toss the beans with 2 tablespoons of the Lemon Vinaigrette.
Assemble the salad on a platter with the beans, roasted radishes, sliced raw radishes, pine nuts, capers, and dollops of pesto.
Drizzle with remaining dressing and top with fresh mint. Season to taste with more salt and pepper and extra squeezes of lemon, if desired.

Radish Greens Pesto
1/2 cup pine nuts or pepitas
1 small garlic clove
1/4 teaspoon sea salt
Freshly ground black pepper
2 tablespoons lemon juice
1 cup radish greens
1 cup basil
1/4 to 1/3 cup extra-virgin olive oil, more if desired
1/4 cup Parmesan cheese, optional

In a food processor, combine the pine nuts, garlic, salt, and pepper and pulse until well chopped. Add the lemon juice and pulse again.
Add the radish greens and basil and pulse until combined.
With the food processor running, drizzle in the olive oil and pulse until combined. Add the Parmesan cheese, if using, and pulse briefly to combine. For a smoother pesto, add more olive oil.

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