This salad is another great way to eat roasted radishes. Cool and refreshing, it pairs well with grilled meats and summer soups.
Find the Local Foods, Local Flavors recipe for roasted radishes and garlic scapes here.
Salad Ingredients
1 batch roasted radishes and garlic scapes, cooled 3 ounces sheep milk or Brush Creek Creamery marinated feta, crumbled 1/4 cup chopped fresh parsley Lemon-Chive Vinaigrette Ingredients
1/2 cup olive oil 3 tablespoons fresh squeezed lemon juice 3 teaspoons chives, chopped
1 teaspoon Dijon mustard 1/4 teaspoon salt 1/8 teaspoon pepper 1 teaspoon honey (optional)
Optional Hard boiled farm eggs – look for farm fresh eggs at your local farmers market, natural foods store or natural foods cooperative!
Instructions
To prepare the vinaigrette, place all ingredients in a small jar. Place the lid on the jar and shake well. Place radishes, feta, chives, and parsley in a bowl. Add desired amount of vinaigrette. Toss. Peel and cut hard boiled eggs into wedges. Place on top of the salad.
This salad is excellent the second day. Make it for dinner, save the extra for lunch! Parsley from Affinity Farm, radishes from Hands and Hearts Farm, honey from DiggBee Honey, and chives from my garden.
Colette DePhelps is a local food enthusiast. At home or abroad, she searches out and enjoys preparing and eating local, seasonal cuisine. At home due to the COVID-19 pandemic, she spent the spring preparing, eating and preserving the veggies from her two CSA subscriptions. Colette serves Idaho’s ten northern counties as a Community Food Systems Area Educator with University of Idaho Extension.
Recipe type #salad