1 bunch Shunkyo radishes, or long pink radishes
1 fennel bulb
3 tbsp. extra virgin olive oil, plus more for drizzling
Salt and pepper, to taste
¼ cup chives, chopped
1 tbsp. capers, drained
1 tbsp. white wine vinegar
2 tbsp. pistachios, toasted and roughly chopped
Preheat oven to 400°F.
Start by prepping the radishes. Scrub clean and trim the tops. Next slice in half lengthwise and place on a small sheet pan. Drizzle with olive oil and sprinkle with salt and pepper.
Next prep the fennel. Remove the top fronds but save some for garnish. Stand the bulb up on it’s root end and thinly slice into pieces. Place on another small sheet tray in one single layer. Drizzle with olive oil and sprinkle with salt and pepper.
Roast the veggies for 15-20 minutes or until softened and golden brown.
While the veggies roast make the dressing. In a small food processor or blender place the chopped chives, capers, 3 tbsp. of olive oil and white wine vinegar. Blend until everything comes together but it still a little chunky.
To serve, place the roasted veggies on a platter or cutting board. Top with a sprinkling of chopped pistachios, some of the fennel fronds torn into small pieces and spoon the dressing over. It won’t be runny like a traditional dressing.
Serve warm or room temperature.
Recipe source: chefmeganmitchell.com