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

1. 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