A beautiful salad for spring, filled with color and nutty browned butter flavor.
Enjoy them while theyre peaking in the spring with this simple little gem salad.
Inspired by the traditional flavor pairing of radishes and butter, we dress the salad in abrown buttervinaigrette.
Credit:Frederick Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley
Ingredients
5Tbsp.
(2 1/2 oz.
Pour 3 tablespoons brown butter into a large heatproof bowl, reserving remaining butter in skillet.
Return skillet to medium-low heat, and add watermelon radishes and 1 teaspoon of the salt.
Cook, stirring often, until radishes are tender, 3 to 4 minutes.
Remove from heat; let cool slightly, about 5 minutes.
Season with additional salt to taste.
Divide lettuce evenly among 4 plates; top evenly with pecans, pecorino, and radishes.
Drizzle each salad with 1 1/2 tablespoons dressing; serve remaining dressing on the side.
