Roasted Radish and Potato Salad
"Recipe source: Better Homes & Garden: Farmhouse cooking (2023)"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (339.6 g)
- Calories 708.1
- Total Fat - 52 g
- Saturated Fat - 13.8 g
- Cholesterol - 215.3 mg
- Sodium - 861.4 mg
- Total Carbohydrate - 24.8 g
- Dietary Fiber - 7.6 g
- Sugars - 3.2 g
- Protein - 37.1 g
- Calcium - 201.5 mg
- Iron - 6.7 mg
- Vitamin C - 24.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 425 degrees F. Place a 15 x 10 inch baking pan in oven.
Step 2
In a bowl combine the potatoes and radishes, toss. Add 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; toss. Add to baking pan in oven, spread evenly. Roast for 20-25 minutes or until tender; stirring twice.
Step 3
Meanwhile prepare dressing in a jar or small bowl by whisking together 1/4 cup olive oil, lemon juice, mustard, honey, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
Step 4
In a skillet over medium heat, add 2 tablespoons oil and then add the shallots (breaking them in individual rings) and cook for 10-15 minutes or until browned and crisp, stirring frequently. Transfer to a paper towel-lined plate; season to taste with additional salt if desired.
Step 5
To assemble the salad: on a large platter arrange the mixed greens; top with the roasted potatoes and radishes, olives and goat cheese. Drizzle with some of the dressing; sprinkle with the shallots and mixed herbs.
Tips
No special items needed.
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