Roasted radish salad can be served at room temperature or cold
Ingredients:
- 1 bunch arugula (about 2 packed cups)
- 1 bunch radishes (taken of leaves and halved)
- Handful of sliced blanched almonds
- Olive oil
- Sea salt
- Fresh cracked pepper
Instructions:
- Preheat oven to 350F
- Line baking sheet with parchment paper
- Spread arugula on baking sheet
- Arrange halved radishes on top of arugula
- Sprinkle almonds
- Drizzle olive oil covering radishes well and letting it pour onto arugula
- Add salt and pepper
- Roast for 15-20 until arugula is wilted and radishes are slightly browning
- Remove radish salad from oven and let fully cool before serving
