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Roasted ruby radish on herbed torn greens

If radishes are too pungent for you raw, try roasting them as they become sweeter and distinctively earthy. The leaves are torn in this dish and made into a salad with lemon, mint and sea salt. 



  • 1/2 cup ruby red radishes, quartered
  • 4 tablespoons olive oil, divided
  • Kosher salt, to season
  • 2 cloves garlic, minced
  • Juice of 1/2 lemon (about 2 tablespoons)
  • 2 teaspoons honey
  • 3 cups mixed fresh bitter greens (mustard, dandelion, radish tops)
  • 1/4 cup roughly torn fresh mint leaves
  • Flaky sea salt, to season


  1. Preheat the oven to 375ºF (190ºC) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, toss the radishes with one tablespoon of olive oil and a pinch of kosher salt.
  3. Place the radishes on the prepared baking sheet and roast until fork-tender and a shiny, golden brown, about 25 minutes. Set aside until ready to plate.
  4. In a small mixing bowl, whisk together the remaining three tablespoons of olive oil, garlic, lemon juice, honey, and a pinch of kosher salt. Set aside for serving.
  5. Use your hands to gently tear the bitter greens into bite-size pieces and plate them.
  6. Drizzle the dressing over the plated greens.
  7. Top with the mint and roasted radishes and sprinkle with flaky sea salt to season.

Excerpted from Peak Season by Deirdre Buryk. Copyright © 2022 Deirdre Buryk. Photography ©2021 Janette Downie. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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