Radish Salad
Ingredients
The salad
-
1½
cups
cooked navy beans, drained & rinsed
-
9
pieces
roasted radishes, halved or quartered
-
2-3
pieces
thinly sliced red radishes
-
¼
cup
pine nuts
-
1
tablespoon
capers
-
¼
cup
Radish Green Pesto (or any pesto)
-
¼
cup
fresh mint leaves
-
2
tablespoons
shaved pecorino or Parmesan cheese (optional)
The dressing
-
¼
cup
Lemon Vinaigrette
-
additional
to taste
lemon juice (optional)
-
to taste
sea salt and freshly ground black pepper
Instructions
- Toss the cooked navy beans with 2 tablespoons of the Lemon Vinaigrette in a medium bowl.
- On a platter, assemble the salad with the beans, roasted radishes, sliced raw radishes, pine nuts, capers, and dollops of pesto.
- Drizzle the remaining dressing over the salad and top with fresh mint and pecorino, if using.
- Season to taste with more salt, pepper, and extra lemon juice if desired.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
12g
Sodium
300mg
Cholesterol
5mg
You might also like