Roasted Watermelon Radish, Ricotta, & Red Grape Salad with Honey-Garlic Vinaigarette

My posts need to start looking more like this… green, crunchy, saladish. Yes.

I wouldn’t exactly consider myself a radish connoisseur.

In all honesty, this is the first time I’ve ever really acknowledged their existence. But after commenting on how cute they were, I recieved a total crash course about radishes at the Farmers Market. So I naturally had to buy some. Professor farmer dude taught me that radishes are spicy…spicy? Hold up, what?

Yeah, who knew? Maybe you did. If that’s the case, please excuse my root vegetable ignorance. Gosh.

Anywho, that’s why I went with these lovely watermelon radishes, which are significantly milder than your typical radish…and way too pretty. Who could seriously pass up eating a magenta-colored veggie?

Roasting them eliminates the slight bite they do have all together, but doing so doesn’t detract from that perdy color whatsoever. Win.

**Warning: this is one of those vegetables that reeks of feet upon cooking. 

Fear not; a little air freshener, and you’re good.  

I’m not a big spicy fan, so it was a worthy trade-off for me personally. However, you could completely skip out on the gym-sock odors, and simply leave your thinly sliced  radishes raw for a touch more crispness and just a smidge of heat in your salad.

Like I’ve said before, I don’t like to tell people how they should eat their grub. Which is why I’m gonna say that it’s not absolutely detrimental for you to use the honey-garlic vinaigarette… but it’s not exactly a horrible idea.

Plus, how on God’s green earth could you say no to that precious face?

Lovelovelove honey. Love.

PS- kudos to people who always make their own salad dressing. I’m not even gonna pretend to be some salad saint. I keep my Kraft low-fat Italian dressing in the fridge door just like everybody else. Why the heck are we  all so lame? It’s not like making your own takes five seconds and it’s infinitely better than the goopy bottled crud.

New Years resolution 2011: Make own salad dressing. Always. 

 I should also mention that we’re baking the ricotta for our dairy purposes today. This is for all those out there who have a beef with the robustly flavored cheeses. Ricotta is a pleasantly mild, creamy, slightly sweet cheese, and when you pop it under the broiler for a few minutes you come out with a more solid and crumbly texture, resembling that of a crumbled blue or feta cheese.

Brie-like flavor.. gorgonzola-like consistency… perfect partner to some warm tender radishes and crisp juicy grapes over a nice little bed of spinach and carrot. BAM.

Roasted Watermelon Radish, Ricotta, and Red Grape Salad with Honey-Garlic Vinaigrette

Recipe for a single serving, but portions are easily adjusted to suite for serving a group

  • 1 cup fresh baby spinach, washed and patted dry
  • 1/2 medium carrot,  grated
  • 1 small watermelon radish, sliced into medium rounds
  • 1/ cup seedless red grapes, halved
  • 2-3 ounces fresh ricotta cheese
  • 1/2 tsp olive oil
  • salt and pepper

Preheat broiler and spread ricotta cheese in an even layer on a baking sheet. Place about 6 inches from heat and bake for 6 to 8 minutes or until cooked through and browning on surface. Set aside.

Preheat oven to 425F. Toss the sliced radishes with olive oil, salt, and pepper, to taste. Spread in an even layer on a cookie sheet. Bake for about 10 to 15 minutes, or until tender. Set aside.

Toss together spinach, carrots, and grape halves. Add Radishes and crumble cheese over salad.

Honey-Garlic Vinaigrette

  • 1/2 garlic clove
  • 1 tbsp olive oil
  • 1 tsp honey
  • 1 tsp cider vinegar
  • salt and pepper to taste

Whisk together all ingredients in a shallow bowl and serve over salad.


2 thoughts on “Roasted Watermelon Radish, Ricotta, & Red Grape Salad with Honey-Garlic Vinaigarette

    • yeahh me neither, but when you roast them they taste alot like other root a turnip or something. Raw, there’s a little bit of bite. All the same, yes, salad is delish.

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