Radishes and Croutons with Horseradish Dressing

If you can’t find radishes with greens, no worries. You can substitute 2 cups baby arugula, baby kale, or radish sprouts for the radish tops

Good

% Daily Values based on a 2,000 calorie diet

Step 1

From the Market Radishes Spin It Use any radish you can find: Easter Egg, French, icicle, watermelon, daikon, and black radish are out there for the taking At Home Salt and pepper Crusty bread Olive oil Plain yogurt Prepared horseradish White wine vinegar Flaky salt Spin It Try sour cream or crème fraîche instead of the yogurt A dollop of Dijon mustard can replace the horseradish Cider vinegar or 2 teaspoons distilled white vinegar can be used instead of white wine vinegar

Step 2

Separate the radish greens from the radishes. Wash and dry the radishes and greens separately; set greens aside. Cut radishes into small wedges and soak in a bowl of salted ice water for at least 15 minutes (this will season them, mitigate some of their bite, and make them extra crunchy).

Step 3

Meanwhile, cut or tear the bread into ½-inch pieces. Place in a large skillet and drizzle 3 tablespoons oil over. Squeeze the bread to help the oil saturate fully; season with kosher salt. Place the skillet over medium heat and cook, tossing frequently and pressing down on the bread with a wooden spoon to help it continue to soak up the oil and make contact with the pan’s surface, until the croutons are dark golden brown and crisp, 5 to 7 minutes. Let cool in the pan, tossing occasionally.

Step 4

Combine yogurt, horseradish, and vinegar in a small bowl and stir to combine. Taste and season with kosher salt and pepper.

Step 5

Drain radishes and pat dry. Spoon the dressing onto a platter or into a large salad bowl. Arrange the radishes on top. Top with 2 cups of the radish greens (reserve any remaining greens for another use) and season them with a few dashes of vinegar and a drizzle of oil. Season the salad with some flaky salt and scatter the croutons over.