19 September 2012

Roasted Radish and Toasted Walnut Salad

Fully out of tomato season now, I'm starting to get creative again instead of letting one ingredient do all the work!  I once had a lasagna at Taste where thinly sliced radishes took the place of noodles, and an even more amazing roasted radish bruschetta.  So that was my inspiration for this salad. 

Greens - as much as you like
Roasted radishes - 1 bunch
Toasted walnuts - 1/2 cup
Smoked cheese - to taste
Your favourite vinagrette (I used apple cider) - less is more

To roast the radishes: Toss them in melted 1/4 T of butter, or olive oil, and roast them for 1/2 an hour on a preheated cookie sheet in a very hot oven.  To toast the walnuts: throw them into a hot cast iron skillet and toss them around until slightly browned.  

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