The French do love radishes. Your potato salad sounds delightful and I know I would like the crunch the radishes provide.
Ingredients:
1 lb. radishes, trimmed and quartered (reserve greens)
1 lb new potatoes, quartered
2 Tablespoons olive oil
Vinaigrette:
1/4 cup white wine vinegar
3 Tablespoons olive oil
1 teaspoon Dijon mustard
2 Tablespoons chopped fresh parsley
2 Tablespoons chopped fresh dillSalt and black pepper to taste
Method:
Preheat oven to 425o F with a large baking sheet inside.Toss radishes, potatoes, 2 Tablespoons olive oil, salt and pepper in a large bowl to coat. Transfer mixture to hot baking sheet in oven.
Roast until golden, 20-25 minutes, stirring halfway through roasting. In the meantime, wash radish greens in several changes of cold water and spin dry.
For the vinaigrette whisk together vinegar, 3 Tablespoons oil, Dijon, parsley and dill in a bowl until combined; season with salt and pepper. Stir radish greens into roasted radishes and potatoes and add vinaigrette.
By Moveable Feasts.
Thanks for inspiring us!
You can see the recipe here: moveablefeastscookbook.blogspot.com
