Radish salad on top of toast, because it makes perfect sense. And also because I can’t stop putting salad on everything. Like, pizza. But before we jump into the recipe – let’s talk about some mega-cookbook love.
There were a ton of plant-forward cookbooks released this winter and spring. All of them written by people I love and admire. I wish I could do a full-length post on each one about how wonderful it is, and I tried to do that actually, but I couldn’t find the time to give them all the proper attention they deserved. So here is a list of my favorites to inspire you in the kitchen and to cook and eat all the veg!
Ella’s new beauty, Cut The Sugar. A practical approach to reducing sugar in your diet without feeling deprived. Shelly shared a beautiful citrus and pomegranate salad on her blog from Ella’s book, you can check that recipe out here.
Amanda is a fermentation goddess. In Philly she taught me how to brew my own kombucha, and lacto-ferment my vegetables. She gave me my first scoby, and I had that baby for almost three years! I totally get that fermenting your own veg and brewing your own kombucha could be intimidating. But, Amanda’s new book, Ferment Your Vegetables breaks it all down, in a really beautiful, and easily digestible manner.
Emma’s book, My Darling Lemon Thyme – Recipes from My Real Food Kitchen was actually released in Australia in 2014, and I’ve been dying to get my hands on it ever since. And finally, it has arrived! Emma’s style of cooking and photography is one of my biggest inspirations, so more from this book soon you guys.
Jeanine’s bright new book, The Love & Lemons Cookbook is a spark of inspiration to get you out of your routine doldrums. I made a little riff on her pilaf and then topped it with my chili lime asparagus. It was amazing and has been in our dinner rotation ever since.
And {another} shout-out to two more of my spring cookbook faves, The Clever Cookbook, and Chickpea Flour Does It All. This coconut curry chickpeas with wilted greens has been on repeat.
And last but definitely not least is Kristan’s new book, On Toast which has inspired this recipe. Flipping through its pages you’ll be enticed to make healthy, satisfying, stunning, versatile and comforting snacks and meals from the staples we all love – fresh bread and produce.
This is a two part recipe. One part endive radish salad tossed in a bright lemony vinaigrette, and styled in this beautiful handmade bowl from Willful Goods based in the Midwest {hey MSP!}. And another part toast. Radish salad on top of ricotta toast to be precise. If cheese isn’t your thing you could make a really simple cashew cheese in place of the ricotta or you could eat the salad on it’s own as it makes for a really fresh and simple springy lunch.
- 1 bunch radishes, thinly sliced
- 2 cups sliced endive
- 1/4 cup celery leaves, thinly sliced
- 1/4 cup scallions or spring onions, thinly sliced
- 1 tablespoon fresh parsley, finely chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon raw unfiltered apple cider vinegar
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- In a large bowl combine the radishes, endive, celery, scallions and parsley.
- In a small bowl whisk together the olive oil, lemon juice, apple cider vinegar, salt and pepper.
- When you are ready to dress the salad pour the vinaigrette over top the veg and mix well.
- 1 cup ricotta cheese
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoons black pepper
- endive radish salad {see above}
- bread, toasted
- In a small bowl combine the ricotta, olive oil, salt and pepper. Either whisk ferociously by hand or blend together using a hand-mixer for a few minutes. You’re looking for the ricotta to become super smooth.
- Spread a tablespoon or two over each piece of toast and top with the endive radish salad, a drizzle more of olive oil and a sprinkle or salt and pepper.
This post is in partnership with Willful Goods; thanks for supplying this beautiful bowl and salad scoops!
Danielle | rooting the sun says
Sherrie – I am ever enamored with your effortless ability to transform the seasons into the most delicious food! You have the best knack for flavor and it is always an inspiration to me to be in this space. Your garden radishes are beautiful, and on toast – my favorite way to have fresh radish! xoxo
Sherrie says
Sweet Danielle, you always shower me with such sweet sentiments. All my love, always, xx.
Brooke @ Chocolate + Marrow says
Love so many things about this, Sherrie! The dirt-splattered radishes (beauty!), all of these amazing cookbooks (you know I’m not vegetarian but these are the kinds of cookbooks that inspire me the most!), and this gorgeous radish salad-topped toast. Kristan’s book is such a gem, isn’t it? <3
Sherrie says
It’s a gem, and SO IS SHE! :)
Lily | Kale & Caramel says
So inspired by all the cookbook love here, and by the GORGEOUS radishes from your garden! Loved seeing you pick them yesterday, and love even more seeing them on this toast. DAMN so good. I’m coming over!
Bianca Phillips says
Yum! I’ve been wanting to try Kite Hill’s new vegan ricotta, so this has inspired me to go ahead and buy it so I can make these!! Love using radishes in new and creative ways.
kristan says
This recipe looks and sounds amazing. Those radishes tho! I don’t think I can accurately convey to you how jealous I am that you have radishes growing in your garden. Welp, you’ve inspired me to start planting some of my own.
Thanks for the book love!! xoxoxo
Sherrie says
ALL THE LOVE, ALWAYS !!!!
Caroline says
Yes! I do the same…put salads on top of everything! Especially this time of year with awesome baby greens. I love your recipe…and that you use celery leaves…totally an underrated, delicious green! I’ve got Ella’s book as well and it’s fantastic! Lovely images…as always, Sherrie! Oh…and gorgy bowl!
Sherrie says
Isn’t that bowl so wonderful?! Thanks Caroline, xx.
Em says
Radish salad = win. Ricotta toast = win. I think you know how I feel about this. And so true — there are so sooooo sooooooo many lovely new books out from our bloggy friends, I almost don’t know where to begin! Too much talent around these parts, my friend. Not at all a bad thing. ;)