Roasted Radish Salad with Crème Fraîche Dressing

Yield: 4 servings

INGREDIENTS:

• 10 -12 red radishes (or baby turnips) halved or 4-5 watermelon radishes quartered (watermelon radishes are significantly larger
• 3 Tablespoons olive oil
• sea salt and pepper
• 6 cups lamb’s ear lettuce (mache)
• 1/2 cup toasted pine nuts
• 1/4 cup crème fraîche
• 2 Tablespoons water
• 3 Tablespoons finely chopped mint

DIRECTIONS:
Preheat oven to 400 degrees F (230 C). Place parchment paper onto a baking sheet then coat the radishes with 2 tablespoons of oil and season with salt. Roast in the oven for 15 to 20 minutes until slightly caramelized and al dente. While the radishes are roasting, clean and dry the mache and place on a platter. Once the radishes are done, spread the radishes on top of the mache and sprinkle the toasted pine nuts. For the sauce, simply combine the crème fraîche, water, mint, and the rest of the olive oil – briskly whisk. Season with salt and pepper and drizzle all around. Drizzle the dressing on top of salad and serve immediately.

Photo: Stef Schwalb

Chef Shoshana Quint Bio

Shoshana Quint is a chef and teacher who graduated from Peter Kump’s New York Cooking School (the precursor to the Institute of Culinary Education). She trained and worked closely for celebrity-chef Jean-Georges Vongerichten, first at Jean-Georges’s JoJo Restaurant, then at Mercer Kitchen in Soho, and lastly as his chef de cuisine at Lipstick Café. Next, Shoshana headed overseas to build a catering company and cooking school in Amsterdam. After two years in the Netherlands, she moved back to her native Montreal to establish her own catering business and cooking classes before heading to New York City. She currently caters small dinner parties and conducts private cooking classes from her home there. Albariño is Shoshana’s go-to white wine for all seasons because of its versatility pairs to perfection with a variety of dishes and flavors from around the globe.

PAIRINGS:

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