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.
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.
- 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
- 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.