You must be wondering who would think of coming up with such a bizarre combination… cooked radishes AND every suburban home in North America’s No.1 enemy aka dandelions? Well I must tip my hat off to Holistic Nutritionist Sarah Britton from My New Roots for showing us how a little bit of kitchen magic can make a terrific duo out of these overpowering and often overlooked ingredients.
I had never tried poached radishes before and this simple step was enough to completely transform them into mildly sweet, glistening orbs.
The recipe calls for ghee (available in Indian grocery stores) but you can use butter in a pinch, sautéing the red beauties with some garlic for 10 minutes to rid them of any bitterness.
Dandelion greens on the other hand are really bitter and a wonderful match to the sweet and mellow poached radishes. You could always substitute arugula but the health benefits of our most hated weed are numerous, the leaves rich in potassium, iron, antioxidants, and vitamins A and C.
If you have a pesticide-free yard, you can pick them right when they’re still young and tender (before the flower emerges) for use in a salad like this. Older plants can still be consumed though they’re much better cooked. For us city dwellers, thankfully dandelion has seen its popularity grow in farmers’ market and local grocery stores alike so you shouldn’t have any trouble getting your hands on a fresh bunch.
A little maple syrup or honey puts the finishing touch to the jewel-like radishes and some smoked sea salt helps turn this salad into a sweet and savory phenomenon you likely haven’t experienced before.
- 1 bunch (1⁄2 pound / 250 grams) radishes, tops removed
- 2 tablespoons ghee (butter will also work)
- 2 garlic cloves, minced
- 1 pinch fine sea salt
- 2 teaspoons apple cider vinegar
- 2 teaspoons raw honey or pure maple syrup
- 1 bunch dandelion greens (about 3 cups)
- Smoked sea salt
- Slice the radishes in half lengthwise.
- Melt the ghee in a large skillet over medium heat. Add the garlic and sauté for 1 minute. Then add the radishes, cut side down, and the pinch of salt, and sauté for about 10 minutes, until they are slightly translucent and tender, but not mushy.
- Drizzle the vinegar over the radishes and toss quickly to incorporate. Remove from the heat and drizzle the honey over the top; toss to coat.
- To serve, make a bed of dandelion greens on each plate, arrange a portion of the radish halves on top, and pour the pan drippings over the top to dress the salad. Season with smoked sea salt, and enjoy.
