A variation on a theme, only here the butter and oil from roasting form part of a Meyer lemon dressing that garnishes the radishes and dresses the Little Gem lettuce salad this recipe is destined for. This recipe would be nice with fish, chicken or pork, or anything that would go with the word picatta.
INGREDIENTS:
1-2 bunch radish, stems trimmed to 1-inch, washed well, and slit three-quarters of the way from the root end to the stem
10-15 medium-sized basil leaves
3 tablespoons unsalted butter, softened to room temperature
2 + 1 tablespoons light flavored olive oil, or as needed
Crunchy salt such as Maldon, Murray River, Sel de Guerande, and pepper to taste
2 tablespoons Meyer lemon juice (Around ½ a medium Meyer lemon)
METHOD:
Heat the oven to 400°F.
Stack basil leaves and roll into a tight cylinder. Halve at the center line and weight one side so it does not unroll. Open the other side and slip a half basil leaf into the slits in the radishes, using a butter knife to open them up. When all the radishes are “stuffed” with a leaf, toss them into a bowl with the softened butter and roll around to coat the radishes. Transfer to a baking dish or bread pan that will hold the radishes in a single layer with a little room between them. Drizzle with 2 tablespoons of oil, and then season gently with pepper. Roll them around to coat all over with oil and pepper.
Take the remaining basil roll and thinly slice across into shreds. Spread out and scatter lightly over the radishes. Cover the radishes tightly with foil or a lid and place in the center of the oven. Roast for 20-25 minutes. Remove the cover and roast, basting with the pan juices, until the radishes are browned lightly.
Use a slotted spoon to transfer the radishes to the bowl they were in earlier and sprinkle with crunchy salt to taste. Pour the butter and oil in the roasting pan into a measuring cup-it should equal around 6 tablespoons. Put the lemon juice in a bowl and whisk while drizzling in the oil/butter mixture to form a dressing. Pour over the radishes if serving the radishes solo, or if you are making a salad, toss with lettuces and save some for the radishes and drizzle on before combining the two.
Serves: 4
Source: Chef Andrew E Cohen
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