Yeh! You decided to check out the recipe, if you like peppery, slightly bitter flavours you will love this dish. It's so fresh and such a great way to start celebrating the warmer months to come.
Note- Omit the honey for a strict low carb version
2 bunches fresh radishes
1 tablespoons extra virgin organic olive oil
¼ teaspoon sea salt and fresh ground pepper
1 garlic clove (minced)
1 ½ teaspoons lemon zest
1 tablespoon fresh parsley (chopped fine)
¼ to ½ teaspoon white truffle oil
1 teaspoon raw local honey
For the Radishes
Preheat your oven to 350 degrees Fahrenheit. Cut the greens off of the radishes and wrap them up in a paper towel to toss into future salads. Clean your radishes and slice them in half, leaving the tales and little top hats cause they look pretty. Add the radishes to a bowl and toss them with 1 tablespoon olive oil, sea salt and pepper. Spread them out on a baking sheet lined with parchment paper flesh side down so those babies brown a little and bake for 20-25 minutes. Once your radishes are nicely browned and juicy, remove them from the oven and drizzle the honey and truffle oil over the top of them and then toss them with the seasoning mixture.
* Note Please do not use heat higher than 350 when cooking with olive oil, it has a low smoke point and if you were to cook on a higher temperature you could be causing the oil to go rancid and cause free radical damage. Check this article out , Knowledge is Power, if you would like to know more about proper temperatures for cooking oils.
For the Arugula
4-6 cups fresh local arugula (I love Living Soils Farm arugula on Yellow Point Road)
1/2 fresh lemon
A couple of tablespoons of organic extra virgin olive oil
Fresh ground pepper.
Add your arugula to a large bowl and drizzle some fresh lemon juice and olive oil over the top, sprinkle with some sea salt and fresh pepper, toss all together and voila.