Warm Radish and Pea Salad

Course: Salad, Side Dish

Cuisine: French, North American

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: servings

Calories: 130kcal

Author: Lord Byron's Kitchen

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!

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Ingredients

1 pound radishes, washed well, ends and tails trimmed and discarded, radish sliced in half lenthwise
1 tablespoon olive oil
2 tablespoons butter
2 tablespoons dried onion flakes
2 cups fresh peas, shelled
1 tablespoon honey
1 tablespoon malt vinegar
1 tablespoon fresh summer savoury, finely chopped
1 tablespoon fresh parsley, finely chopped
1 teaspoon fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Instructions

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.

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