Thursday, October 29, 2015

RECIPE: Roasted Black Radish with Arugula and Kale Salsa Verde

Try black radish, a super food that plays the part in this dish of the succulent and the salty amid the creamy and the garlic. This dish marries greens with cheese to pasta to accommodate the aforementioned black radish. Serves two. Enjoy!

photo: Mary A. Nelen

2- medium-sized black radish 
1/2 Tablespoon red pepper flakes
1 Tablespoon olive oil
1-C arugula, blanched
1-C kale, blanched
2 cloves garlic, crushed
1/4 C pecorino cheese, shaved
1/2 olive oil
1/2 C walnuts
1C orecchiette or cavatelli or ramen noodles


Heat oven to 400 degrees

Peel, quarter and slather radish with olive oil, salt and red pepper flakes. Roast at 400 degrees for 10 minutes in tin foil. Set aside.

Blanch arugula briefly and kale for 2 minutes. Drain and place in food processor. Add garlic and the rest of the ingredients except for the arugula which is added at the very end so it keeps some of its shape.    

Boil water and add pasta. 

When pasta is cooked and drained, plate and divide the radish among each serving of pasta. Spoon about 2 tablespoons of salsa verde on each plate of pasta.