April is a month of fresh beginnings, and nowhere is that more apparent than in the produce that graces our tables. While often enjoyed raw for their spicy crunch, radishes transform when roasted, becoming tender, mellow, and surprisingly sweet. This Roasted Radish Salad with Creamy Burrata is a celebration of spring’s bounty, pairing the earthy sweetness of the radishes with peppery rocket and a luxuriously creamy burrata. It’s a visually stunning dish that’s as delightful to look at as it is to eat—perfect as an elegant starter or a light lunch.
Ingredients
- 1 bunch fresh radishes (about 10 oz), trimmed and halved
- 1 tbsp olive oil
- Salt and freshly ground black pepper
- 5 oz fresh rocket (arugula)
- 1 large ball of fresh burrata (about 8 oz)
- Edible flowers, for garnish (optional)
For the Vinaigrette:
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). On a baking sheet, toss the halved radishes with 1 tablespoon of olive oil, a generous pinch of salt, and a few grinds of black pepper. Spread them in a single layer.
- Roast for 15-20 minutes, or until the radishes are tender and slightly caramelized at the edges. Let them cool slightly while you prepare the rest of the salad.
- While the radishes are roasting, prepare the vinaigrette. In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, and Dijon mustard. Season with salt and pepper to taste and set aside.
- In a large bowl, place the fresh rocket. Drizzle with about half of the vinaigrette and toss gently to coat the leaves evenly.
- To assemble, arrange the dressed rocket on a large platter or in individual bowls. Scatter the warm roasted radishes over the top.
- Carefully place the ball of burrata in the center of the salad. Using a knife, gently tear it open to expose the creamy, luscious interior.
- Drizzle the remaining vinaigrette over the burrata and radishes. Garnish with a sprinkle of fresh edible flowers for a beautiful finishing touch. Serve immediately and enjoy the wonderful flavors of spring.
Chef’s Notes
Don’t Toss the Tops! If your radishes come with their leafy green tops, don’t throw them away. They are edible and can be sautéed with garlic and olive oil or blended into a peppery pesto.
Flower Power: When using edible flowers, be sure they are from a reputable source and are unsprayed (organic). Add them just before serving, as they can wilt quickly.
Get Creative: While wonderful as is, this salad is very adaptable. Try adding toasted pine nuts for crunch or a few slices of prosciutto for a salty counterpoint.
Nutrition Information
| Nutrient | Amount per serving |
|---|---|
| Calories | 380 kcal |
| Fat | 32g |
| Saturated Fat | 15g |
| Carbohydrates | 8g |
| Sugar | 5g |
| Protein | 16g |
| Sodium | 450mg |
Nutritional information is an estimate and may vary based on the specific ingredients and portion sizes used.