Uploaded June 2023 | Updated September 2026, 30 minutes ago
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This salad is a new discovery for us. Roasted salad radishes, pesto and toasted nuts are arranged atop a bed of dressed navy beans. It sounds unusual, and it is, but also delicious. It’s a great idea for late spring when the radishes are fresh and coming to market with their leaves intact.
Be sure to boil about 3/4 cup of dry navy beans in advance if you want to use dry beans. Drain them and let them cool. Later, they will be dressed with a lemon-thyme vinaigrette sweetened with maple or honey – choose one and use no more than the volume of lemon juice.
To prepare the salad, spread a layer of the dressed beans on a platter, then arrange pieces of roasted radish, thin sliced of raw radish, toasted nuts, dots of radish-greens pesto all over them. Top with a sprinkle of parmesan cheese and a chiffonade of mint.
Makes enough for 2-4 people, roughly 1/2 litre.
Equipment:
• lined sheet pan for roasting radishes; a pie tin will also do
• pie tin or similar for roasting nuts
• large mixing bowl
• plate or platter for salad
Ingredients:
1 1/2 cup navy beans
1/4 cup lemon-thyme vinaigrette with some maple or honey added
1 bunch radishes roast 3/4, slice 1/4, use greens for pesto
1/4 cup nuts pine nuts, walnuts or pecans; toasted to perfection
1 Tbsp capers or 1 tsp anchovy paste
1/4 cup radish-greens pesto
2 Tbsp parmesan or pecorino
1 Tbsp mint chiffonade
to taste lemon juice, salt and pepper
Procedure:
1. Preheat the oven to 375F.
2. Set the navy beans boiling if they are still dry.
3. Clean the radishes and their greens.
4. Set aside one quarter of the radishes for later, to use sliced (raw).
5. Split the remaining radishes in half and toss with some olive oil, salt and pepper.
6. Roast the radishes cut-side-down for 10-12 minutes, until they are just tender and starting to show color on their flat (down) sides.
7. Using a second pie tin, toast the nuts.
8. Meanwhile, make pesto from the radish greens.
9. Additionally, make lemon-thyme vinaigrette, with about half as much of either maple or honey as there is lemon juice in the recipe.
10. Once beans are cooked and cool, toss them with the vinaigrette. They may then be stored overnight if desired, and the roasted radishes separately, and everything composed the following day. The various components will probably not stand too much time in the fridge, however.
11. Spread some or all of the beans on a plate or serving platter.
12. Arrange roasted radish pieces on top.
13. Slice some raw radish and arrange the slices atop the beans also.
14. Add toasted nuts.
15. Chiffonade some mint and sprinkle over the salad.
16. Grate some parmesan or pecorino over everything.
17. Serve and enjoy, perhaps with some sort of crispy adjunct such as a pita chip or melba toast.
Music: bensound.com/royalty-free-music
Check our our Patreon! patreon.com/loveyourfood
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer! shareasale.com/u.cfm?d=1003201&m=111859&u=3322095&afftrack=
This salad is a new discovery for us. Roasted salad radishes, pesto and toasted nuts are arranged atop a bed of dressed navy beans. It sounds unusual, and it is, but also delicious. It’s a great idea for late spring when the radishes are fresh and coming to market with their leaves intact.
Be sure to boil about 3/4 cup of dry navy beans in advance if you want to use dry beans. Drain them and let them cool. Later, they will be dressed with a lemon-thyme vinaigrette sweetened with maple or honey – choose one and use no more than the volume of lemon juice.
To prepare the salad, spread a layer of the dressed beans on a platter, then arrange pieces of roasted radish, thin sliced of raw radish, toasted nuts, dots of radish-greens pesto all over them. Top with a sprinkle of parmesan cheese and a chiffonade of mint.
Makes enough for 2-4 people, roughly 1/2 litre.
Equipment:
• lined sheet pan for roasting radishes; a pie tin will also do
• pie tin or similar for roasting nuts
• large mixing bowl
• plate or platter for salad
Ingredients:
1 1/2 cup navy beans
1/4 cup lemon-thyme vinaigrette with some maple or honey added
1 bunch radishes roast 3/4, slice 1/4, use greens for pesto
1/4 cup nuts pine nuts, walnuts or pecans; toasted to perfection
1 Tbsp capers or 1 tsp anchovy paste
1/4 cup radish-greens pesto
2 Tbsp parmesan or pecorino
1 Tbsp mint chiffonade
to taste lemon juice, salt and pepper
Procedure:
1. Preheat the oven to 375F.
2. Set the navy beans boiling if they are still dry.
3. Clean the radishes and their greens.
4. Set aside one quarter of the radishes for later, to use sliced (raw).
5. Split the remaining radishes in half and toss with some olive oil, salt and pepper.
6. Roast the radishes cut-side-down for 10-12 minutes, until they are just tender and starting to show color on their flat (down) sides.
7. Using a second pie tin, toast the nuts.
8. Meanwhile, make pesto from the radish greens.
9. Additionally, make lemon-thyme vinaigrette, with about half as much of either maple or honey as there is lemon juice in the recipe.
10. Once beans are cooked and cool, toss them with the vinaigrette. They may then be stored overnight if desired, and the roasted radishes separately, and everything composed the following day. The various components will probably not stand too much time in the fridge, however.
11. Spread some or all of the beans on a plate or serving platter.
12. Arrange roasted radish pieces on top.
13. Slice some raw radish and arrange the slices atop the beans also.
14. Add toasted nuts.
15. Chiffonade some mint and sprinkle over the salad.
16. Grate some parmesan or pecorino over everything.
17. Serve and enjoy, perhaps with some sort of crispy adjunct such as a pita chip or melba toast.
Music: bensound.com/royalty-free-music
