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Author Notes: I think radishes and hazelnuts have an affinity and if they don't, they should get together more often and make it happen! This is a simple, crisp salad, using radish leaf pesto as the dressing and apple slices to sweeten. To cut the apples into thin chunks, after coring, I cut it into half and then cut into thin slices, lengthways. Then I cut along the horizontal in 3-4 places to give me small pieces. —Kitchen Butterfly
- 1 bunch radish bulbs, washed (reserve the green leaves for pesto - see recipe on food52)
- 50 - 60g skinned hazelnuts (filberts), gently toasted & ground
- 30g freshly grated pecorino/parmesan cheese
- 1 small clove of garlic, or to taste
- Skin of 1 kumquat (or some citrus either a tablespoon of juice or 1 teaspoon of zest)
- 1/3 - 1/4 cup grapeseed oil
- 1 sweet, crisp apple (I used Braeburn), cored and cut into small thin chunks
- 6 tablespoons radish leaf hazelnut pesto (recipe on food52)
- 3 tablespoons hazelnut oil
- Sea salt, pepper to taste
- Make the pesto: Place the radish leaves, half of the chopped hazelnuts, grated cheese, garlic, citrus skin/zest/juice and 1/3 cup of the grapeseed oil to start with in a blender or food processor.
- Blitz till smooth, scooping sides in/down in between pulses. Add more oil if required, though mixture liquifies easily. Remove from blender/processor and stir in the hazelnut oil. Season with salt and chilli pepper to taste and refrigerate till ready to use
- Make the salad: Slice the washed radishes into rounds
- In a bowl, combine the radishes, apple chunks and the remaining hazelnuts and hazelnut oil.
- Stir in the pesto and stir well to combine. Season with more salt if need be. You can serve immediately or refrigerate for 1/2 hour - 1 hour before you serve
- This recipe was entered in the contest for Your Best Radishes or Turnips
- This recipe was entered in the contest for Your Best Radish Recipe
Move Over, Boozy Pops
We Prefer Our Pops All-In
We shall call them pop-tails.
We are in love—with this toast.