Roasted Radish Salad With Avocado, Cotija Cheese and Pepita Dressing

Is there anyone out there who really consumes their fair share of radishes? I think most people don't eat them at all while others, like me, will throw a few in a chopped salad once in a blue moon. I wish I could say the impetus of this radish salad creation was because I realized radishes are loaded with anti-oxidant Vitamin C and that perhaps with the right recipe they could be the main event. But the real reason I created this salad was due to the fact that I was sitting on bunches of colorful radishes that I needed to utilize.  What was I thinking?  They were so beautiful at Whole Foods I just had to snap them up. Yet I had no idea how to creatively use them. 

So I decided to roast them and create a Mexican - inspired salad with avocado, cotija cheese and a borrowed pumpkin seed dressing recipe.  We both devoured this salad. 

Roasted Radish Salad With Avocado, Cotija Cheese and Pepita Dressing

3 or 4 large bunches of radishes, trimmed and quartered {about 19 oz with greens removed}

1 T + 1/2 T olive oil

kosher salt

2 c greens {such as baby spinach or a spring mix}

1 avocado, peeled, pitted and cut into bite size cubes

2 T natural unsalted pepitas 

2 T or 3 T cotija cheese, to taste (or you can use crumbed feta)

- and for the dressing

2 T natural unsalted pepitas 

2 t Champagne vinegar

2 t fresh lime juice

1/4 t + 1/8 t Dijon mustard

1/4 t minced garlic

2 T firmly packed fresh cilanto leaves

1 T diced jalapeno pepper

1/8 t kosher salt

1/8 t pepper

2 T olive oil

Preheat oven to 375 degrees. 

Toss the radishes, 1 T + 1/2 T olive oil and a little kosher salt in a bowl.  Spread the radishes on a baking sheet lined with parchment paper in a single layer. Roast for 20 minutes or until firm but tender, stirring at the 10 minute mark. Remove from heat and set aside.

Place 2 T pepitas in a food processor and process to a medium-fine texture. Add the next 8 dressing ingredients and process for a few seconds. Slowly add the oil and process until emulsified.

To assemble the salad, divide greens among two plates.  In a bowl, gently toss avocado and radishes with desired amount of dressing.  Spoon avocado-radish mixture over the greens. Top with cheese and 2 T pepitas. Finish with an extra dusting of freshly ground black pepper if you like.

Source:  Jill Crusneberry; dressing adapted from Dinner At The Authentic Cafe