Warm Radish and Pea Salad

If you thought you didn’t care much for radishes, you were wrong! This deliciously simple and rustic Warm Radish and Pea Salad will certainly change your mind! Radishes mellow and sweeten when roasted, and when tossed with fresh green peas in butter, honey, and herbs, the result is absolute perfection!

When the colder months arrive, and you’re still trying to eat a little better, but at the same time, you’re trying to keep warm and eat meals that are hearty, this Warm Radish and Pea Salad is the perfect solution.

Most of us love a good salad.  I have two lettuce-based salads that I tend to go back to over and over again.  The first being the classic Caesar, and the second being another classic – the Cobb Salad.  I can eat those salads every single day and never grow tired or bored of them. But, when I’m really looking for a good salad that works as a complete, filling and hearty meal, I like to turn to this one or my Warm Mushroom and Barley Salad.

LET’S CHAT ABOUT RADISHES FOR A BIT

Do you buy radishes often?  Are they a regular vegetable in your household?  I wouldn’t claim that radishes are always in our crisper, but I would be comfortable stating that we purchase a bunch of radishes every few weeks in the winter months. In the summer months, however, we have them more often because I grow them in my garden.

Personally, I love radishes.  Most people I know say that radishes are too peppery, but in all of my forty-plus years on this planet, I have never experienced the pleasure of biting into a peppery radish.  Either my taste buds are out of whack, or I can tolerate peppery flavours more than most. John.e, for example, usually has something to say about the peppery taste of most of the radishes we purchase.  McKenna doesn’t because she swears she doesn’t like them, although I’ve never seen her try one!  

On most occasions – no, all occasions – radishes are consumed raw in our home and only in two different ways. First, we love to slice them super thin or julienne them to toss into a green salad.  Secondly, I love to slice them in rounds and dip them into hummus – such a light and tasty snack.  Alternatively, I like to roast them in the oven with rosemary. They make a great side dish!

ROASTING RADISHES

When you roast radishes, they become a little sweet and the bright red colour fades to the most beautiful pink.  (It is worth noting that in this recipe I’m using radishes that I grew in my garden. They were a seed pack variety called Easter Basket, which is why I have red, white, pink, and purple radishes. Regular cherry red radishes you buy at most grocery stores work great here too!) The thin red skin shrivels, blisters, and bubbles, while the vibrant white flesh of the radish transforms into an antique white with charred bits scattered randomly.  

And, my favourite part, is the metamorphosis that takes place in terms of texture.  The once humble, crunchy vegetable takes on the texture of roasted root vegetables, such as potatoes, parsnips, or beets.  (I’m reading that last paragraph back and I might be drooling.) Just look at how gorgeous they look in nestled on top of those bright peas!

INGREDIENTS NEEDED FOR THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Radishes 
• Olive Oil
• Butter
• Dried Onion Flakes – These dried onions will rehydrate and add so much flavour without the need to peel, chop or fry them first.
• Peas – I’m using freshly shelled peas from my garden and I only did that because I prepared this dish back in August. If I were preparing it now in the cooler months, I would use frozen peas.
• Honey – For sweetness and a glossy shine.
• Malt Vinegar – The flavour of malt works very well here, but you can subtitute it with apple cider vinegar.
• Fresh Herbs – I’m using parsley, thyme, and summer savoury. Even in winter months, you can easily find fresh herbs in most grocery stores.
• Salt and Ground Black Pepper

HOW TO MAKE A WARM RADISH AND PEA SALAD

Preheat your oven to 400 degrees F. Toss the prepared radishes with the olive oil and half of the salt and ground black pepper until well coated. Transfer the radishes to a large skillet, cut side down. Roast the radishes for 10-15 minutes or until just fork tender. Remove the radishes from the oven and transfer them to a plate. Set aside.

Add the butter to the skillet and set over medium heat to melt. Once melted, stir in the dried onion flakes and cook for one minute. Add the fresh green peas to the skillet along with the remaining salt and ground black pepper. Stir to incorporate and cook for 3-5 minutes or until the peas are tender.

Transfer the roasted radishes back to the skillet and gently toss to incorporate. While the radishes reheat, add the honey, vinegar, savoury, parsley, and thyme to the skillet. Toss well to mix through. Remove from the heat, plate, garnish, and serve.

HOW TO CLEAN RADISHES

In most cases, the radishes you buy in the produce section of a grocery store will have the leaves attached, but the long tails will be trimmed. When you grow them, you get the choice to remove the tails or leave them on. I think they look more interesting with them on, but I previoulsy learned that they become a little stringy when roasted, so I would suggest you remove the tails.

To clean radishes, I like to treat them like any produce. Wash them under cold running water and use a paring knife to cut away stems and tops. If you are using fresh radishes from your garden, you can use a potato scrubbing brush to lightly clean away the dirt. Normally, store-bought radishes have been washed already and just require a good rinse and some light trimming.

I would most certainly add this Warm Radish and Pea Salad to my Thanksgiving and Christmas dinner menus. They will most certainly add a wonderful pop of colour to the plate, and add a surprisingly delightful and tasty option to my other side dishes, and I’m sure they will become a part of the dinner table conversation!

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!