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Author Notes: I saw these beautiful red carrots at my local co-op and grabbed a bunch of them, a black radish, a handful of rainbow radishes and some arugula. When it’s starting to get warm out, I find I always want salad. I sautéed the carrots really lightly in olive oil with some salt, pepper and thyme, and threw in the black radish at the last second, when the heat was already off, to soften it a bit and remove a bit of the woody texture. And by the way, black radishes are… sharp? A bit spicy? If you don’t enjoy that part of a radish, you may want to skip the black one, but I found I liked the sharper flavor with the sweetness of the carrots and the slightly bitter quality of the greens. —mia0112
For the salad
- 2 cups red carrots
- 1 cup radishes, assorted colors
- 1/4 cup black radish
- 6 cups wild arugula
- 2 tablespoons fresh thyme leaves
- 1 tablespoon olive oil
- 1 dash salt
- 1 dash pepper
For the dressing
- 3 tablespoons good quality olive oil
- 1 tablespoon champagne vinegar
- 1 teaspoon honey
- 1 tablespoon fresh thyme
- dashes salt
- dashes pepper
- Slice the carrots and the radishes on a mandoline, or thinly — about 1/16 of an inch thick.
- Toss the carrots into a skillet with the olive oil and some salt, pepper and fresh thyme. Sauté for about 4 minutes, until carrots are just starting to soften but don’t lose their crunch.
- Remove from heat and add black radish, letting the warm skillet just barely soften it. Let cool, and add red, white and purple radishes and toss in the oil to coat.
- Combine dressing ingredients in a jar and shake to emulsify. Add carrot and radish mixture to the greens, drizzle with dressing and toss to lightly coat.