INGREDIENTS
- 1/2 cup (125 ml) olive oil
- 2 tbsp (30 ml) red wine vinegar
- 1 finely chopped green onion
- 1 small finely chopped garlic clove
- 1/4 cup (10 g) finely chopped flat-leaf parsley
- 2 tbsp finely chopped cilantro
- 2 tbsp finely chopped chives
- 1 tbsp finely chopped oregano
Roasted Radishes
Salad
- 6 cups (140 g) arugula
- 1 cup (120 g) crumbled feta cheese
METHOD
CHIMICHURRI SAUCE
- In a bowl, combine all of the ingredients. Set aside.
ROASTED RADISHES
- In a large non-stick skillet over high heat, cook the radishes in the oil until tender and golden, about 10 minutes.
- Season with salt and pepper. Drizzle with the honey and continue cooking for 1 minute.
- Remove from the heat (see note).
Salad
- Place the arugula on a serving platter.
- Top with the radishes and feta.
- Drizzle with the chimichurri.
- Delicious with grilled beef, white fish, or chicken.
Note The roasted radishes are also a great side dish.
PreparatIon
25 mIn
CookIng
12 mIn
SERVINGS
6
FREEZES
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