First-of-Spring Radish Salad with Burrata

By Emily Connor, Photography by Jennifer Chase

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Nothing quite screams “spring” to me like the first radishes that hit the farm stands. Here I’ve thinly sliced and marinated radishes in a spunky lemon-anchovy vinaigrette, tossed them with peppery watercress and served them up with creamy, glorious burrata. It’s a low effort, high impact salad that can easily go from light lunch to appetizer (especially with crostini) to a first course for dinner.

First-of-Spring Radish Salad with Burrata
4 servings

  • 8 to 10 medium-sized radishes (about ½ pound), thinly sliced

  • 2 tablespoons fresh mint, finely chopped

  • A few big handfuls of watercress, arugula or radish greens (if they’re tender), about 1 to 2 cups

  • 8 ounces burrata, at room temperature

  • Sea salt and freshly ground black pepper, to taste

  • Crostini for serving (optional)

Lemon-anchovy vinaigrette

  • 3 flat-fillet anchovies

  • 1 tablespoon minced shallot

  • 1 teaspoon capers, coarsely chopped

  • Finely grated zest plus 2 tablespoons juice from 1 lemon

  • Kosher salt, to taste

  • 3 tablespoons extra-virgin olive oil

Make the lemon-anchovy vinaigrette. Mince and smash the anchovies into a paste with the side of your knife. In a small bowl or jar with a tight-fitting lid, combine the anchovies, shallots, capers, lemon zest and juice, and a few pinches of salt. Let macerate for 5 minutes, then add the olive oil, shaking to emulsify. Taste and adjust the acid and seasoning.

In a small bowl, combine radishes and mint. Add all of the vinaigrette, tossing to fully coat the radishes. Let marinate for at least 10 minutes (or up to 30 minutes) in the refrigerator. 

To assemble the salad, strain the radishes with a slotted spoon (or with your hands) to remove as much vinaigrette as possible, and pile them on 1 side of a serving platter. Toss with the watercress; there should be enough vinaigrette clinging to the radishes to dress the greens. Add the burrata next to the salad. Season to taste with salt and pepper, and drizzle a little olive oil over the top. Serve immediately, with crostini on the side (if using).

Roasted Acorn Squash with Black Lentils

Roasted Acorn Squash with Black Lentils

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6 (1-inch) rings of hollowed-out acorn squash

3 tablespoons olive oil

½ teaspoon salt

½ teaspoon pepper

½ cup finely chopped onion

½ cup finely chopped green bell pepper

 

Preheat oven to 400°.

Toss the squash with the olive oil, ¼ teaspoon of the salt and ¼ teaspoon of the pepper and transfer to sheet pan. Roast until fork tender, about 8 to 10 minutes.

Meanwhile, heat the remaining olive oil in a medium stockpot over high heat. Add the onions and peppers and cook until they start to brown, about 5 minutes. Add the vegetable stock, lentils, cumin and paprika. Reduce the heat to medium-low and simmer until the lentils are tender, about 25 minutes, then stir in the remaining salt and pepper.


Zhoug (Optional Garnish)

2 jalapeños, destemmed and seeded

2 tablespoons chopped white onion

½ cup cilantro

½ cup parsley

½ teaspoon cumin

2 cloves garlic

3 tablespoon olive oil

1 tablespoon sherry vinegar

1 teaspoon salt

½ teaspoon pepper

In a food processor, pulse all ingredients together until smooth. Transfer to airtight container and store in fridge for up to 3 days.

Winter Rosemary Galette with Squash, Goat Cheese and Prosciutto

Recipe and photos by Tyler Westerfield

Winter Rosemary Galette with Squash, Goat Cheese and Prosciutto

Winter Rosemary Galette with Squash, Goat Cheese and Prosciutto

Winter. The perfect time to enjoy the flavors of this rustic savory galette, with prosciutto that crisps under the oven’s heat, its natural salty flavor a counterpoint to the taste of fresh celery, all balancing the richness of the seasonal filling. Serve warm with a salad of lightly dressed kale and hearty lettuces. A glass of Grüner Veltliner or dry Riesling? Perfection.

Winter Rosemary Galette with Squash, Goat Cheese and Prosciutto

Serves 4, or slice in smaller wedges as an appetizer.

 

Rosemary Pastry Crust

This recipe, adapted from Farm Journal Cookbook, makes 2 crusts, giving you 1 to freeze for later.

2¼ cups all-purpose flour, plus more for dusting

1 teaspoon kosher salt

2 teaspoons finely chopped rosemary

¾ cup cold unsalted butter, cubed

½ cup whole milk

1 egg yolk

 

Sift together the flour, salt and rosemary in a medium bowl. Cut the butter into the flour mixture until the butter is the size of peas. Combine the milk and the egg yolk, then slowly add to flour until a soft dough forms; the dough should hold together when a piece is squeezed in your hand. Drop dough onto a floured surface, shape into a disk, divide the disk in half and shape the 2 halves into disks. Wrap each disk in plastic wrap, then chill in the refrigerator for 1 hour.

 

Galette Filling

1 small butternut squash (neck only), peeled and cut into ⅛-inch slices

1 tablespoon extra-virgin olive oil

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 tablespoons honey

1 tablespoon maple syrup

4 ounces goat cheese, softened

1 egg

½ teaspoon milk

2 ounces prosciutto

Sea salt

6–8 fresh celery leaves

 

Preheat oven to 400°.

Make the filling while the dough chills. Combine the squash, olive oil, salt and pepper. Combine the honey and maple syrup in a separate container.

Line a large baking sheet with parchment paper.

Unwrap 1 pastry and roll out on a floured surface to a roughly 11-inch diameter; place pastry on the prepared baking sheet. Spread goat cheese on pastry, leaving a 1½-inch border. Drizzle half the honey/syrup over the goat cheese. Arrange the squash slices over the goat cheese in a circular pattern. Fold over the sides of the pastry, wrapping pieces of the pastry over itself to seal. Chill in refrigerator for 15 minutes.

Combine the egg and milk; brush on pastry and bake 30 minutes. After 30 minutes, add the prosciutto over the squash; bake for an additional 10–12 minutes, or until crust is golden brown and prosciutto is slightly crisp.

Cool the galette for 5 minutes. Sprinkle with sea salt and place celery leaves on galette. Finish by drizzling the galette with the remaining honey syrup mixture. Cut into wedges and enjoy warm.