This is one good looking salad!
Loving the spring garden this year. I’ve tried a few varieties of radishes but I keep on going back to French Breakfast. They have a lovely shape, sweeter than some of the others and they grow quickly so I can harvest them and get the next crop of summer veggies into the ground!
If anyone is thinking about trying their hand at veggie gardening from seed. Give radishes a try! Radishes are fast growers, can be sown quite early in spring and germinate faster than most other seeds. Low risk, high reward and with little time commitment. For more advanced gardeners, they also serve well as a row marker for slower germinating veggies – you can harvest the radishes and let the other veggies grow to maturity.
Trouble for our family was no one really loved radishes, at least initially. Over several growing seasons, we’ve actually learned to love this humble little vegetable.
We don’t normally buy the pre-washed and bagged grocery store radishes but in the spring when they are available at farmer’s markets or from our own garden, they’ve become a common ingredient on our table. Sliced thinly on salads, chopped up in tacos or plain with butter and salt, they lend a lovely crunch and mild astringent taste.
The early peppery mizuna greens are a nice foil for the creamy burrata.
Top with the delicate onion-y chive flowers…so pretty! Make sure to pick the buds that are still tightly held in their paper for better flavor.
Burrata with Walnut Salsa Verde with Spring Garden Radishes and Mizuna
The trick to this salad is to layer in the flavors, including the salt. You won’t use that much salt but it is important that each layer gets salted to really bring out the milder flavors. This salad is a big hit every time I make it!
- 1 cup of cilantro leaves
- 1/2 clove garlic, minced
- 1/4 cup olive oil
- 1 tsp capers, chopped
- 1 Tbsp lime juice, more to your taste
- 1 anchovy fillet
- 1 handful of toasted walnuts, chopped
- Salt and pepper to taste
- 1 ball of burrata, 400 g
- 2 handfuls of mizuna greens or other peppery spring greens, arugula would do just fine
- 5 radishes, sliced as thinly as possible
- Chopped chives or chive flowers for garnish
- Olive oil
- Salt and pepper – this is the time to break out the Maldon or other finishing salt
In a food processor, blitz walnuts. Remove 1 Tbsp and reserve for garnish. Add the cilantro, garlic, olive oil, capers, juice, anchovy and honey. Pour into a small bowl. Taste the salsa verde and adjust seasoning with salt and pepper.
Layer 1: Scatter the mizuna leaves on a large platter and drizzle with olive oil. Give the leaves a sprinkling of salt.
Layer 2: Break apart the burrata and arrange over the leaves. Give the cheese a tiny sprinkling of salt.
Layer 3: Spoon the salsa verde over the burrata.
Layer 4: Divide the radishes over the burrata pieces.
Layer 5: Top with chives/chive flowers and the remaining chopped nuts. Give everything a final quick dressing of high quality olive oil and some finishing salt.
NOTE: If you cannot find burrata, fresh mozzarella is a good stand in.