Sexy Salad of the Week
Roasted Radish and Potato Salad with Black Mustard and Cumin Seed is kind of unusual and I love this idea of roasting radishes which is new to me. Thanks to my pal Beverly, I am growing a new radish this year called the watermelon radish, white on the outside a green inner coating and red inside that, like a watermelon. I think they will be beautiful in this salad.I stole this recipe from the internet, thank you technology.
1 large Yukon gold potato, cut into bite sized pieces
8-10 radishes, ends trimmed
Extra virgin olive oil
Freshly ground black pepper
1/2 teaspoon black mustard seeds
1/2 teaspoon whole cumin seeds
2 tablespoons Greek yogurt
2 tablespoons thinly sliced green onions
2 tablespoons lemon juice mixed with ½ t salt and ½ t sugar in a small bowl, until salt and sugar are dissolved
Preheat oven to 400 degrees. In a medium sized bowl, combine potato pieces with a drizzle of olive oil, a good sprinkling of sea salt, and a few grinds of black pepper, tossing evenly to coat. Roast potatoes in a single layer on a baking sheet for 15 minutes. Meanwhile, halve and slice any large radishes into wedges, leaving smaller ones whole. Using the same bowl that you tossed the potatoes in, combine radishes with olive oil, sea salt and black pepper; mix well to evenly coat. Once the potatoes have roasted for 10 minutes, using a wooden spatula or spoon, gently push potatoes around, being careful to keep skin intact (as best as possible). Push potatoes to one side of pan, adding radishes in a single layer to the other side. Continue to roast for another 10-12 minutes or until potatoes and radishes are tender, shaking pan midway through (at 10 minutes start checking to make sure radishes do not overcook). Meanwhile, in a small skillet, heat 1 teaspoon of extra virgin olive oil over medium heat. When hot, add black mustard seeds and whole cumin seeds and gently mix. Cook for about a minute, until fragrant, being mindful that black mustard seeds will start to pop. Remove pan from heat and set aside. Remove pan from oven and allow vegetables to completely cool (making it easy to remove from pan without sticking – especially the potatoes). Halve small radishes. Transfer roasted radishes and potatoes to a bowl. Add yogurt, black mustard/cumin seed mixture and green onions, folding with a spatula to combine. Add lemon juice mixture by the teaspoonful until you reach desired taste. Fold to combine. Cover mixture with plastic wrap and refrigerate for at least an hour to allow flavors to develop. Bring salad to room temperature before devouring!