Spring Greens with Butter-Poached Radishes

This earthy salad is beautiful topped with buttery radishes.

1 bunch Pink Beauty radishes, tops removed
4-6 cups mixed spring greens, such as washed and chopped Little Gem and Tom Thumb lettuces
2 tablespoons butter
2 garlic cloves, minced
Pinch fine sea salt
2 teaspoons apple cider vinegar
2 teaspoons honey

1. Slice the radishes in half lengthwise.

2. Melt the butter in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 1 minute. Then add the radishes, cut side down, and a pinch of salt, and sauté for about 10 minutes, until they are slightly translucent and tender, but not mushy.

3. Drizzle the vinegar over the radishes and toss quickly to incorporate. Remove from the heat and drizzle the honey over the top; toss to coat.

4. To serve, make a bed of greens on each plate, arrange a portion of the radish halves on top, and pour the pan drippings over the top to dress the salad.

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