Grilled Radishes with Dates, Apples and Radish Tops
Prep Time
10 min
Cooking Time
15-20 min
Yields
4
Ingredients
- dates-pitted, 4 ounces, cut into small bits
- 1/2 small red onion, thinly sliced
- 1/2 cup flat leaf parsley, roughly chopped, lightly packed
- 1 bunch radishes with tops (If tops are not available use 2 cups of other dark leafy greens)
- 1 apple-halved, cored, thinly sliced
- dried red chile flakes
- 1/2 cup toasted almonds (Toast in microwave 2- 3 minutes in glass pie pan)
- extra virgin olive oil
- Kosher salt and fresh ground pepper
- Red or white wine vinegar
- Grated extra-sharp cheese (Optional for serving)
Directions
Prepare grill to high or heat the oven to 450 degrees. Wash and grill whole radishes (no oil) until slightly soft when squeezed, about 12-15 min. turning often. Cook a little longer if roasting in oven. Let cool, cut in half.
Meanwhile, wash and dry greens. Coarsely chop. Heat a slick of olive oil in a skillet over medium high heat. When hot add greens. Toss with tongs until slightly wilted. Season with salt, pepper and a few chili flakes to taste and cook another few seconds.
Cool in bowel. Douse with a couple teaspoons vinegar and toss to blend. Taste and adjust seasonings .Toss with glug of olive oil and set aside.
Toss radishes, dates, apple, onion, greens, parsley in large bowel. Add 1/4 cup vinegar, 1 teaspoon salt and several turns of pepper and 1/2 teaspoons of chili flakes. Toss and adjust seasonings.
Add 1/4 cup olive oil and almonds, toss, adjust seasonings.
Serve room temperature with grated cheese (optional).
Credit
Joshua McFadden