Spring Roasted Radish, Mozzarella and Basil Salad. A fresh and vibrant salad that’s perfect as a light springtime lunch or an appetizer for dinner.
This simple salad combines roasted radishes, peppery watercress, sweet and crispy snap peas, creamy mozzarella and sweet basil, all topped with your best extra virgin olive oil and sweet balsamic glaze.
Roasting the radishes brings out their natural sweetness and takes away some of their peppery bite, and adds a softened texture to the salad. We love watercress in our house, but if it’s too bitter and peppery for you, swap out any tender green. The other ingredients in the salad do a nice job of complementing the peppery bite of the watercress.
You don’t often hear about watercress or see recipes incorporating it. To me, watercress is way too often overlooked, maybe because it’s an “old fashioned” green. But it’s a nutrition powerhouse and adds a great fresh flavor to any salad. My earliest memory of watercress is from my 100 year old grandmother. In the summertime, Nonny used to make watercress, butter and white bread sandwiches. I would never go near those sandwiches, but she loved them. I actually bet I would like them now.
Well, this is a far cry from my grandmother’s sandwich, but it sure is a tasty way to enjoy watercress. And, you can’t go wrong with any salad that incorporates fresh mozzarella and basil.
Nutrition note: radishes provide an excellent source of immune system supporting Vitamin C, watercress provides a good source of skin health promoting Vitamin A and Vitamin C and a good source of bone health supporting calcium and snap peas provide a good source of Vitamin C and a good source of digestive health promoting and satiating fiber.
Here’s how to make this pretty Spring Roasted Radish, Mozzarella and Basil Salad:
- • 5 radishes, quartered
- • 3 Tbsp extra virgin olive oil (your best), divided into 1 Tbsp and 2 Tbsp
- • 2 cups watercress (or your favorite tender green)
- • ½ cup snow pea, cut in thirds
- • 3 oz cherry size fresh mozzarella, halved
- • 5 basil leaves, slivered
- • 2 Tbsp balsamic glaze (or balsamic vinegar if you don't have glaze, just add a bit of honey or sugar to it)
- • Salt and pepper
- Preheat oven to 425. Toss radishes with 1 Tbsp olive oil, salt and pepper. Roast for 15 minutes. Meanwhile, divide watercress, snow peas, mozzarella and slivered basil evenly between two bowls. Remove radishes from oven and divide between bowls. Drizzle each bowl with balsamic glaze and remaining olive oil. Sprinkle with salt and pepper. Serve.