I’m a sucker for a really great summer salad. The kind that goes with every kind of meal – perfect roasted chicken, grilled ribeye steaks, hot dogs or a baked potato. I feel like a lot of times a salad like that can be hard to find, a chameleon in the side dish world. That’s not to say there aren’t TONS of great salads out there, but that one little diddy that matches any meal?
That’s a salad worth keeping!
To be honest I was kind of terrified of radishes for my entire life until earlier this very year when I slivered them on a mandolin and served them atop a fabulous posole. They added such a great crunch and a peppery bite, but not overwhelming at all. I am a big fan of arugula, but even then the pepperiness can get to be a bit much. Radishes are just such a fresh addition, and I’m so glad that I decided against hating them!
After all that about the crunchiness and pepperiness, though, we are going to slightly roast these radishes for this salad. I find it keeps the radishes from overwhelming the entire dish without sacrificing their flavor. I very lightly roast mine so that they do still have some good texture, but you could certainly roast half and keep the other half raw. Whatever works, right? And at the end of the day all you really have to do is one thing: just make sure to make this and enjoy it with ones you love!
- 1 pound fresh radishes, washed, stems removed, and cut into quarters
- 4 ears fresh corn
- 1 shallot
- 1 clove garlic
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 4 tablespoons olive oil, divided
- 1 teaspoon Dijon mustard
- 1/2 cup fresh parsley leaves
- salt and pepper to taste
- freshly grated Parmesan cheese, optional garnish
- Preheat oven to 400.
- Toss the radishes with 2 tablespoons of olive oil and spread on a large sheet pan.
- Roast at 400 for 10-12 minutes, stirring halfway through.
- While the radishes are roasting, carefully cut the corn kernels from the cobs and place in a large bowl.
- In a food processor combine the shallot, garlic, parsley, honey and Dijon mustard. Pulse to combine.
- Add the vinegar and remaining 2 tablespoons of olive oil to the processor and process until emulsified.
- When the radishes are finished roasting, toss them immediately with the corn and the dressing.
- Refrigerate until ready to serve.
- Serve cold or at room temperature.