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A wonderful spring salad that features the easy roasted radish tossed with a savory butter dressing. Perfect as a lunch or dinner side.
Heat oven to 425˚F. Trim radish ends, leaving about one inch of greens on top. Quarter each radish and toss with olive oil and salt. Place in a roasting pan and roast until browning and tender; 15 to 20 minutes.
When the radish are just about done, melt the butter in a small skillet. Remove from heat and add the lemon juice, salt, and thyme. Remove the radish from the oven and add the butter to the pan, tossing to coat the radish.
Assemble the salad with the torn butter lettuce, toasted sunflower seeds, and shaved parmesan. Add the radish and butter from the pan to the salad. Toss to combine and serve.
Tips + Tricks: I use a large amount of sunflower seeds on salads and grain bowls. Toast 1 cup or so and keep them in an airtight container for a week or so.