Roasted Radish Salad with Feta, Candied Celery & Sweet Corn Vinaigrette

Salad

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PREP TIME
1 hour 10 minutes
COOK TIME
25 minutes
TOTAL TIME
1 hour 35 minutes
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YIELD
4-6

What You Need

For the radishes:

  • 2 pounds radishes, tops and bottoms trimmed, if needed
  • 1 1/2 tablespoons olive oil
  • Kosher salt, to taste
  • Freshly cracked pepper, to taste
For the salad:
  • 3 ounces feta, crumbled
  • 1 tablespoon chopped fresh tarragon
  • 2 tablespoons chopped fresh parsley
  • 4 cups packed baby greens, arugula, spinach or a combination of all
  • 3 tablespoons candied celery without syrup
  • ½ cup of sweet corn vinaigrette

Candied Celery:

  • 2 cups sugar
  • 2 cups water
  • 1½ cups thinly sliced peeled celery
  • 2 star anise
  • 1 cinnamon stick

Sweet Corn Vinaigrette:

  • 1 cup sweet corn
  • ¼ cup water
  • 2 tablespoons lemon juice
  • 2 tablespoons honey
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper, (or to taste)
  • 3/4 cups extra virgin olive oil

Make It

Roast the radishes:
    1. Preheat the oven to 400°F
    2. Cut the radishes into quarters (or halves if radishes are exceptionally small).
    3. Toss the radishes with olive oil, salt, and pepper.
    4. Place in a large baking dish and roast for 20 to 25 minutes.

Make the Candied Celery:

  1. In a medium saucepan, bring the sugar and water to a boil over high heat.
  2. Reduce the heat and add celery, star anise, and cinnamon.
  3. Simmer, stirring occasionally, until the celery is soft and sticky, about 45 minutes.
  4. Allow cooling before refrigerating.
  5. The candied celery and its syrup can be stored in an airtight container in the refrigerator for up to 1 month.
  6. When ready to use, remove the celery from the syrup with a slotted spoon and transfer to parchment paper.
  7. Discard the star anise & cinnamon.

Make the Sweet Corn Vinaigrette:

  1. In a blender puree corn, water, and lemon juice until smooth. Strain and reserve all liquid.
  2. Add honey, mustard, salt, and pepper. Whisk until well blended
  3. Drizzle in olive oil while whisking to create an emulsion.
  4. Store up to 3 weeks refrigerated

Assemble the salad:

  1. Once the radishes are cooked, allow them to cool for a few minutes before assembling the salad. (At this point, the radishes can also be cooled completely and refrigerated for up to 5 days.)
  2. Combine the roasted radishes, crumbled feta, herbs, and candied celery in a salad bowl and toss with a tablespoon or two of the vinaigrette.
  3. When ready to serve, toss greens with radish mixture, add additional vinaigrette, combine & serve.

Recipe by Chef Rosana Rivera

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