Order by Tuesday 8:00 AM for pickup on Thursday at Marin Civic Center or Downtown San Rafael
Home / Bounty Box Recipes / Tagged: Radish
Filter by tag:

Posts tagged "Radish"

Radish, Orange, and Arugula Salad

Radish, Orange, and Arugula Salad

Serves: 4 | prep Time 25 minutes | Cook time 0 Minutes

  • 1 tablespoon minced shallot
  • 1 tablespoon lemon zest
  • 1/4 teaspoon sea salt, plus more to taste
  • 1/4 cup mayonnaise
  • 2 tablespoons plain, whole milk Greek yogurt
  • 1/2 cup buttermilk, shaken vigorously
  • 1 tablespoon minced parsley leaves
  • 1 teaspoon minced tarragon leaves
  • 4 oranges, mixed colors is great!
  • 1 bunch radishes, greens trimmed and sliced paper thin
  • 1/4 teaspoon sea salt, plus more to taste
  • 10 ounces arugula leaves

Dressing is best made a few hours ahead of time. In a small bowl, mix to combine shallot, lemon zest, and 1/4 teaspoon sea salt. Whisk in mayo and yogurt. Whisking constantly, drizzle in buttermilk. Fold in herbs and pepper. Taste and add sea salt as needed. Cover and refrigerate for 2 hours or longer.

To assemble salad, grate 1 tablespoon orange zest and set aside for garnish. Next, slice tops and bottoms from oranges. With a sharp knife and downward strokes, cut off peel and pith to reveal the orange flesh. When citrus is peeled, cut oranges into 1/2-inch thick slices.

Collect any accumulated orange juice from the cutting board, and measure out 2 tablespoons (the orange tops, bottoms, and slices will give out a bit of juice as well). Toss radish slices with orange juice and 1/4 teaspoon sea salt. Set aside 20 minutes; drain.

Arrange arugula on a platter and toss with 1 tablespoon dressing. Layer in orange and radish slices, drizzling with ranch dressing as you go. Top with reserved orange zest, and a pinch each sea salt and fresh ground pepper. Serve immediately.

Roasted Radishes and Turnips

Serving size: 4


1 1/4 lb baby turnips, halved lengthwise 

1 1/4 lb radishes in mixed varieties, halved lengthwise 

2 tbsp olive oil 

4 tbsp butter, at room temperature 

1 1/2 tsp lemon zest (from 1 lemon) 

1 clove garlic, grated 

2 tbsp chopped fresh curly or flat-leaf parsley 

kosher salt 

freshly ground black pepper



* Preheat the oven to 450°. On a large rimmed baking sheet, toss the turnips, radishes, and oil.  Season with salt and pepper. Roast the vegetables, turning them halfway through cooking, until  tender and browned in spots, 25 to 30 minutes.  

* Meanwhile, in a large bowl, mix the butter, lemon zest, and garlic; season with salt and pepper.

* When turnips are out of the over, toss them into the bowl with the butter mixture, stir gently.  Add parsley and serve.