ROASTED RADISH & POTATO SALAD
Last year I asked my son to plant me some radishes and then I found this recipe in Cuisine at Home-Parties, Picnics and Potlucks. It is just great. If you grow your own be sure to save the tops, if you don't try and find the whole ones at your local farmers market or store.
Provided by greksgirl
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425° with large baking sheet inside.
- For the vinaigrette, whisk together the vinegar, 3 tablespoons olive oil, Dijon mustard, parsley and dill; season with salt and pepper.
- For the salad, toss radishes and potatoes with 2 tablespoons olive oil to coat; season with salt and pepper. Transfer to hot baking sheet.
- Roast radish and potato mixture for 10 minutes, the stir and roast until golden, 10 to 15 minutes more. Stir reserved radish greens into mixture and return to oven; roast 2 minutes more. Transfer mixture to a large bowl; toss with vinaigrette and scallions just before serving.
Nutrition Facts : Calories 260.4, Fat 17.2, SaturatedFat 2.4, Sodium 68.8, Carbohydrate 24.8, Fiber 4.8, Sugar 3.3, Protein 3.4
ROASTED PORK BELLY WITH WARM POTATOES AND A CELERY RADISH SALAD
Steps:
- For the pork belly: Preheat the oven to 400 degrees F. Sprinkle the pork belly liberally with equal parts salt and sugar. Place the pork belly on a rack in a roasting pan. Roast for about 1 hour.
- Once the pork belly is done, cool and set aside. Reserve the fat from the pan to be used in the potato salad. Once cooled, portion the belly into 3/4-inch by 3-inch slices.
- Meanwhile, heat a deep fryer to 350 degrees F.
- While the pork belly's roasting, make the vinaigrette for the celery and radish salad. Combine the red wine vinegar, Dijon, and red onions in a food processor. Slowly add in the vegetable oil to emulsify. Season with salt and pepper.
- For the potato salad: In a frying pan, start with a little of the reserved pork fat. Add the shallots, potatoes, grainy mustard and red wine vinegar. Saute until warmed through. Finish with the chopped chives, salt and pepper.
- For the celery and radish salad: Toss the radishes and celery in the vinaigrette. Top with celery leaves.
- For the dipping sauce: Combine the soy, hot sauce and red wine vinegar.
- Deep fry the pork belly portions in the hot oil until nicely browned, about 2 minutes. Remove and dip in the glaze. Slice and serve with the salads.
ROAST RADISH, NEW POTATO & PEPPERED MACKEREL SALAD
This quick and easy lunch or supper features omega-3 rich fish and a creamy yogurt and lemon dressing
Provided by Jemma Morphet
Categories Dinner, Lunch, Supper
Time 45m
Number Of Ingredients 9
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the radishes and potatoes in a shallow roasting tin. Drizzle with 2 tbsp of the olive oil and season. Roast in the oven for 30 mins, tossing once, until tender and golden.
- Meanwhile, make the dressing. Whisk together the remaining oil, the yogurt, lemon juice, garlic, chopped dill and seasoning. It may separate slightly and need whisking again before serving.
- Remove the veg from the oven and allow to cool for 5 mins. Toss the lettuce in the dressing, top with the veg and then the fish. Sprinkle over the reserved dill fronds and serve.
Nutrition Facts : Calories 548 calories, Fat 41 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 1.6 milligram of sodium
ROAST NEW POTATOES & RADISHES
Celebrate summer with this sharing salad of baby potatoes, radishes, toasted pumpkin seeds, spring onions, yogurt dressing and a scattering of chilli flakes
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Main course, Side dish
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the potatoes in a saucepan of water, bring to the boil and cook for 8 mins. Drain and leave to steam dry.
- Put the potatoes in one roasting tin and the radishes into another. Divide the oil between them, along with the mustard seeds and chilli flakes. Season and give everything a good mix. Put in the oven and roast for 25 mins, then take out the radishes and roast the potatoes for an extra 10 mins until crisp. Meanwhile, toast the pumpkin seeds in a dry frying pan.
- Spread the yogurt onto a sharing platter. Pile on the potatoes and radishes, then scatter over the spring onions, pumpkin seeds and a few more chilli flakes, if you like.
Nutrition Facts : Calories 243 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
ROASTED RADISHES
I saw a recipe for baked radishes in a magazine long, long ago and the thought so intrigued me I just had to give it a try. This is my personalized version of the original. I often switch out the thyme with either rosemary, basil, or crushed garlic, depending on my mood and what main dish these will be served with.
Provided by Deeli
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Cut radishes into halves; cut any large radishes into quarters. Stir olive oil and thyme together in a bowl and toss radishes in mixture to coat. Spread radishes onto prepared baking sheet; sprinkle with salt.
- Roast in the preheated oven until tender but firm in the centers, tossing every 5 minutes, 15 to 20 minutes. Drizzle with lemon juice.
Nutrition Facts : Calories 69.9 calories, Carbohydrate 2.1 g, Fat 6.8 g, Fiber 0.8 g, Protein 0.3 g, SaturatedFat 1 g, Sodium 16.6 mg, Sugar 0.9 g
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