Ingredients
- 10 -12 red radishes (or baby turnips) halved or 4-5 watermelon radishes quartered (watermelon radishes are significantly larger)
- 3 Tablespoons olive oil
- sea salt and pepper
- 6 cups lamb’s ear lettuce (mache)
- 1/2 cup toasted pine nuts
- 1/4 cup crème fraîche
- 2 Tablespoons water
- 3 Tablespoons finely chopped mint
Method
Preheat oven to 400 degrees F (230 C). Place parchment paper onto a baking sheet then coat the radishes with 2 tablespoons of oil and season with salt. Roast in oven for 15 to 20 minutes until slightly caramelized and al dente. While the radishes are roasting, clean and dry the mache and place on a platter. Once the radishes are done, spread the radishes on top of the mache and sprinkle the toasted pine nuts. For the sauce, simply combine the crème fraîche, water, mint, and the rest of the olive oil – briskly whisk. Season with salt and pepper and drizzle all around. Drizzle the dressing on top of salad and serve immediately.
Yields: 4 servings