Warm Spring Radish Salad with Balsamic Vinegar
This dish of roasted spring radishes from chef Olivia Hayo couldn't be simpler. The minimalism allows heady aged balsamic and tender baby radishes to take center stage for a crave-worth...
Celebrate spring and simplicity in the kitchen with the combination of sweet strawberries, tart balsamic, herbaceous basil and toasted pine nuts.
Ingredients
SERVINGS: 3-4 Serving(s)
- 1 pint strawberries, tops removed, quartered lengthwise
- 1 tablespoon aged balsamic vinegar or balsamic glaze*
- 1/4 cup toasted pine nuts
- Handful of basil leaves and flowers
Instructions
On a serving platter arrange strawberries, drizzle with balsamic, and sprinkle with pine nuts and basil.
Serve as an appetizer, mixed into a salad, or as an unexpected dessert on its own or paired vanilla ice cream.
Preparation
Cook's Note
*Pick up an aged balsamic vinegar at the farmers market or a balsamic glaze/creme at the grocery. Find one that is thick so it's ideal for drizzling -- a little goes a long way.
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