For the salad:2 cups carrots1 1/4 cup assorted radishes6 cups arugula2 tablespoons fresh thyme1 tablespoon olive oil1 dash salt and pepper
For the dressing:
3 tablespoons olive oil
1 tablespoon champagne vinegar1 teaspoon honey1 teaspoon fresh thyme
1 dash salt and pepper
Slice the carrots and the radishes thinly, preferably on a mandoline.
Toss the carrots into a skillet with the olive oil and some salt, pepper and fresh thyme. Sauté for about 4 minutes, until carrots are just starting to soften but don’t lose their crunch.Remove from heat and add black radish, letting the warm skillet just barely soften it. Let cool, and add red, white and purple radishes and toss in the oil to coat.
Combine dressing ingredients in a jar and shake to emulsify. Add carrot and radish mixture to the greens, drizzle with dressing and toss to lightly coat.
Adapted from Food52
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This recipe was most recently featured in
Boston Organics Newsletter No. 46 of 2015.