This peach and radish salad is topped with crispy prosciutto and toasted hazelnuts.
I used to strongly dislike radishes. <–Normally I’d use the word “hate” there but I’m really trying to stop the abuse of that word. I use it far too much and radishes don’t really seem like a worthy subject.
I’ll reserve that for muscle ups which are making me want to scream, curse, pound my head against the wall and kick things all at the same time after spending about 4 solid months of trying to “get” one at crossfit without any success.
I don’t think I’ve ever worked so long on something without success and I’m about ready to go all-out toddler tantrum in a toy store on their ass if it doesn’t happen soon.
Anyway, back to the radishes…I thought they were just watery and peppery in all the wrong ways (even though that’s exactly how I’d describe watercress or arugula and I love those both).
The problem though is that no one told me the secret to these little things is slicing them as thin as your knife will allow rather than popping half in your mouth all at once.
You can also roast them which is actually my favorite preparation because roasted radishes basically taste like a potato.
Or, my newest obsession, thanks to Rebecca’s wise words last week, serve them on buttered bread with sea salt.
Omg. SO GOOD.
And don’t throw out the greens attached to a bunch of radishes either. Make radish green pesto instead!
Learn everything there is to know about radishes in this radish spring produce guide.
As I bought 3 pounds of peaches the other day (can’t get enough!) this salad just came together in my head.
Peppery, sweet, salty tart and crunchy, it’s got it all going on and it’s a little taste of summery heaven in each bite.
Looking for more summer side salads?
Try this easy creamy cucumber salad or this simple summer tomato corn salad.
Peach and Radish Salad with Crispy Prosciutto
Ingredients
- 4-5 radishes, thinly sliced
- 2-3 peaches, I used a combination of white and yellow, thinly sliced
- 1/4 bulb of fennel, thinly sliced
- 1/4 cup hazelnuts, toasted and chopped
- 3-4 slices prosciutto, chopped
- salt & pepper
- 1/4 cup extra virgin olive oil
- 1/2 a lemon
Instructions
- Heat a skillet over medium and place prosciutto in the pan. Cook until crispy, about 5 minutes. Set aside.
- Plate the peaches, radishes and fennel.
- Top with the hazelnuts, prosciutto and season with salt and pepper.
- Drizzle olive oil and squeeze lemon juice over top to dress before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
This looks like a phenomenal salad. I LOVE radishes…we roast them all the time!
Ooooh I love peaches in salad – Add some bacon, cheese and walnuts and suddenly I’m putty!
I’d never considered the idea of radishes on toast but I’m going to try now you’ve mentioned it, they rarely end up in my vegetable box but as a summer salad addition I think they could work perfectly.
What a gorgeous salad Gina – I love all the textures and different flavours going on!
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I loooove this combo! I have radishes in my CSA this week, too!
I can’t get enough radishes. I love them every which way. Roasted is brilliant but my favorite is just like Rebecca mentioned- on bread, slathered with good cultured butter and sprinkled with coarse sea salt. This salad is gorgeous, I love the flavor combination.
This sounds like the perfect combination of crispy, crunchy, pungent, and sweet! Such a delicious salad mixture.
Wait a minute. You can roast radishes?? I thought you could only slice them up and put them in salads. I really haven’t explored the possibilities with these spicy red devils. Thanks for the recipe and beautiful photos!
I, too, have recently become obsessed with radishes though I’ve been a long-time prosciutto lover. I can’t wait to try the two combined!!
Radishes are a recent love for me too! Definitely going to have to try them roasted, as well as in a lovely lovely salad like this. Seriously–you are the salad queen!
I totally LOLed about the muscle ups tantrum. I can just see it now. You’ll get one, don’t worry. Love this pretty salad Gina. Particularly that you threw on some salty prosciutto. Mmmm. Great idea!
prosciutto makes the world a better place :)