Roast the radishes:
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- Preheat the oven to 400°F
- Cut the radishes into quarters (or halves if radishes are exceptionally small).
- Toss the radishes with olive oil, salt, and pepper.
- Place in a large baking dish and roast for 20 to 25 minutes.
Make the Candied Celery:
- In a medium saucepan, bring the sugar and water to a boil over high heat.
- Reduce the heat and add celery, star anise, and cinnamon.
- Simmer, stirring occasionally, until the celery is soft and sticky, about 45 minutes.
- Allow cooling before refrigerating.
- The candied celery and its syrup can be stored in an airtight container in the refrigerator for up to 1 month.
- When ready to use, remove the celery from the syrup with a slotted spoon and transfer to parchment paper.
- Discard the star anise & cinnamon.
Make the Sweet Corn Vinaigrette:
- In a blender puree corn, water, and lemon juice until smooth. Strain and reserve all liquid.
- Add honey, mustard, salt, and pepper. Whisk until well blended
- Drizzle in olive oil while whisking to create an emulsion.
- Store up to 3 weeks refrigerated
Assemble the salad:
- 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.)
- Combine the roasted radishes, crumbled feta, herbs, and candied celery in a salad bowl and toss with a tablespoon or two of the vinaigrette.
- When ready to serve, toss greens with radish mixture, add additional vinaigrette, combine & serve.
Recipe by Chef Rosana Rivera