Toast with Radishes & Dandelion Greens

spring / vegan / appetizers

I’ll never forget the first time I bit into a radish. I was in Sunday school and I was maybe seven or eight. I’m not sure if they ate radishes in Bible times, but for whatever reason that morning’s lesson involved passing around new raw foods to try. I don’t remember much else about that day except the shockingly bitter taste that I couldn’t get out of my mouth until my family picked up Dunkin’ Donuts on the way home.

I spent years picking radishes out of salads until I slowly came to love the crunch and slightly bitter bite – especially when thinly sliced, pickled or roasted. I’ve never done the buttered radish thing until now – except these are “olive oiled,” finished with a squeeze of lemon, and piled on toast with sautéed dandelion greens.

I made a creamy vegan spread out of herbs and sunflower seeds, although if that sounds like too much trouble, ricotta would be a simple sub.

There’s no need to finish these off with doughnuts this time, although if you’re craving something sweet afterward, I won’t judge. Here’s a recipe.

4.7 from 6 reviews

Toast with Radishes & Dandelion Greens

  PrintPrep time 10 minsCook time 10 minsTotal time 20 mins Author: Jeanine DonofrioServes: serves 3-4Ingredients

• drizzle of olive oil or a pat of butter
• ¼ cup chopped spring onions or scallions
• handful of radishes, sliced in half
• ½ bunch dandelion greens (6-8 leaves)
• ¼ cup frozen edamame, thawed and chopped
• 4-6 slices grainy bread, toasted
• pinch of red pepper flakes - optional
• salt and pepper

herbed sunflower seed spread:

• 1¼ cup hulled sunflower seeds, soaked & drained*
• 1 clove garlic
• 2 tablespoons white wine vinegar
• 1 tablespoon lemon juice, plus a bit of zest
• 1 cup water (more as needed)
• ½ teaspoon salt
• handful of fresh herbs - basil, mint or dill (save a few to put on top)

Instructions

Make the sunflower seed spread by blending sunflower seeds, garlic, vinegar, lemon juice, lemon zest, water and salt until smooth. Add herbs and blend again. Chill until ready to use.

Heat olive oil in a medium skillet over medium-low heat, add onions, radishes salt and pepper, cook for a few minutes, then add a few tablespoons of water, cover and let steam until radishes are tender but still have a bite, about 5 minutes.

When the radishes are nearly done, add the dandelion greens and a big squeeze of lemon. Cook until the greens are just barely wilted. Season with salt and pepper, to taste.

Top toasted bread with sunflower seed spread, radishes, greens, chopped edamame and a pinch of red pepper flakes.

Store sunflower spread in the fridge for up to 4 days (stir if it separates).

3.2.2925
 

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