Tender radishes are a treasure of summer, their crisp, apple-like flesh delighting whether raw or cooked. Roasting them draws out a subtle, buttery sweetness, softening their bite and making them almost melt on the tongue. Paired with toasted pistachios, their crunch is mirrored and elevated, while a nest of fresh greens brings brightness and lift, a nod to the first wild shoots of New England’s fields.
The whipped feta is pure delight; creamy, earthy, and indulgent without being heavy. It serves as a luscious canvas for the roasted radishes, while also beckoning to any seasonal vegetable that crosses your path. For a plant-forward twist, a good vegan feta works beautifully here, maintaining the same richness and tang.
If your radishes still have their tops, don’t discard them: their peppery bite adds depth to this salad, mingling seamlessly with tender arugula or other young greens. Every forkful carries the essence of a New England summer morning; a fresh reminder that the simplest ingredients can feel like a true indulgence.
Yield: 4 Servings
TIme: 20 Minutes
INGREDIENTS
For the Radishes
2 Pounds Red or Pink Radishes, Tops Reserved
Extra-virgin olive oil
1 teaspoon Summer Garden Salt
Fresh Cracked Black Pepper
1garlic clove, finely grated
3 ounces Arugula, along with Radish tops
¼ cup of chopped fresh parsley
¼ cup chopped fresh dill
¼ cup of Roasted pistachios
For the Feta
1(6-ounce) package feta, crumbled
1garlic clove, finely grated
½ cup roughly chopped fresh parsley
½ lemon, finely zested, plus 1 tablespoon juice
1 tablespoon olive oil
3 to 4 tablespoons water
INSTRUCTIONS
Step 1
Cut any larger radishes into quarters and smaller ones in half.
Step 2
Heat a large skillet over medium-high until hot. Add a drizzle of olive oil along with the radishes. Season with Summer Garden Salt and a few big cranks of black pepper. Stir for 2 minutes, then reduce the heat to medium and cook, stirring frequently, until the radishes are golden and tender, 10 to 12 minutes. Add the garlic and another drizzle of olive oil, and toss.
Step 3
While radishes are cooling, prepare the whipped feta: Place the feta, garlic, parsley, lemon zest and juice, olive oil, and 3 tablespoons of water into a small blender or food processor; purée until completely smooth, adding more water if needed. The texture should be thick but easy to spread. Spread the whipped feta onto a large serving plate or platter.
Step 4
Place the arugula, parsley, dill, and slightly cooled radishes in a large bowl and toss to combine. Spread 2 to 3 large spoonfuls of the whipped feta on a large platter and top with the arugula and radish mixture. Finish with freshly cracked black pepper and pistachios before enjoying.
