Also including a recipe for roasted radishes. This is for a big batch – two pounds of radishes – but just adapt the idea to the little bunch you have if you’re already putting something in the oven. Also a recipe from America’s Test Kitchen. Love the yogurt dressing and the crunch of added nuts at the end. That dressing will be great on your lettuce, too.
Ingredients:
1/2 cup plain yogurt 2 tablespoons tahini 1 teaspoon grated lemon zest, plus 4 teaspoons juice, divided 1 garlic clove, minced 3/4 teaspoon plus 1⁄8 teaspoon table salt, divided 1/4 teaspoon pepper, divided 2 tablespoons chopped toasted pistachios or almonds 1 1/2 teaspoons toasted sesame seeds 1/8 teaspoon cumin 3 tablespoons unsalted butter, melted 5 1/2 teaspoons white miso, divided 1 1/2 teaspoons honey, divided 2 pounds radishes with their greens, radishes trimmed and halved lengthwise, 8 cups greens reserved 1 teaspoon extra-virgin olive oil
Preparation:
Adjust oven rack to lowest position and heat oven to 500 degrees. Whisk yogurt, tahini, lemon zest and 1 tablespoon juice, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper together in bowl; set aside for serving. Combine pistachios, sesame seeds, cumin, and 1/8 teaspoon salt in small bowl; set aside for serving.
Line rimmed baking sheet with aluminum foil. Whisk melted butter, 5 teaspoons miso, 1 teaspoon honey, and 1/4 teaspoon salt in large bowl until smooth. Add radishes and toss to coat. Arrange radishes cut side down on prepared sheet and roast until tender and well browned on cut side, 10 to 15 minutes.
Whisk oil, remaining 1 teaspoon lemon juice, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, remaining 1/2 teaspoon miso, and remaining 1/2 teaspoon honey in clean large bowl until smooth. Add radish greens and toss to coat. Season with salt and pepper to taste.
To serve, spread portions of yogurt-tahini sauce over bottom of individual serving plates. Top with roasted radishes and radish greens, then sprinkle with pistachio mixture.