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May 1 is National Salad Day, and appears to be brought to you by Dole, which has a new line of salad products. I actually had to go to two different grocery stores to find the Dole salad bags, because apparently Publix doesn’t carry them. Kroger does. Consider yourself informed.

I went with the spring mix salad blend and topped it with lots of fresh veggies, chicken and a buttermilk avocado dressing. Included among the fresh veggies are roasted radishes. What? You’ve never had cooked radishes before? Well, neither had I, which is a shame because they are delicious. When roasted, the radishes take on a mellow, sweet flavor and can basically be used in the place of roasted new potatoes. Delicious. I highly recommend grabbing a bunch of radishes the next time you’re at a farmer’s market and get your roast on.

 

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1 bag Spring Mix salad blend
1 ripe Avocado
1 C Buttermilk
1 Bunch fresh radishes
1/2 bunch asparagus
1 C fresh peas
1 lemon
1 sprig fresh rosemary, minced
1 green onion
1 head garlic
approx 1/2 C olive oil
1 loaf bread
chicken, cooked

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Preheat the oven to 425º F.

Cut the greens and the weird little tails off of the radishes and halve or quarter them, depending on their size.  Toss the radishes with olive oil, salt, pepper and rosemary in a baking dish. Add about 8 peeled cloves of garlic and cook for 40 – 50 minutes.

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Cut the loaf of bread in to 1/2 inch squares and toss with olive oil, salt, pepper and garlic that has been put through a garlic press. Bake in a 250ºF oven for about 30 minutes, turning the bread about every 10 minutes. At the end of the baking time the bread should be crisp and crouton-ey. Or you could use bagged croutons if you don’t feel like making your own.

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Put a pot of water on the stove to boil. Salt the water and blanch the asparagus and peas until bright green and pretty. When the vegetables are cooked, but still a little crisp (this should only take about a minute or so), take them out and plunge them into an ice water bath to cool them down and stop the cooking.

 

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 Combine the avocado, buttermilk, 2 cloves garlic, green onion, and the juice from the lemon in a food processor and blend until smooth. Taste and add salt and pepper as needed. Add more buttermilk if a thinner consistency is desired.

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Shred the chicken and add some to a bowl, along with the salad and about half the peas. Toss them with some of the dressing, adding more until the leaves are lightly coated. Portion out onto plates and then add the asparagus, some more peas. Add the roasted radishes and croutons and add another drizzle of dressing. Enjoy with a nice chilled glass of white wine and sit back and relax.

 

Salad with Roasted Radishes and Avocado Buttermilk Dressing
 
Recipe By:
Ingredients
  • 1 bag Spring Mix salad blend1 ripe Avocado
  • 1 C Buttermilk
  • 1 Bunch fresh radishes
  • ½ bunch asparagus
  • 1 C fresh peas
  • 1 lemon
  • 1 sprig fresh rosemary, minced
  • 1 green onion
  • 1 head garlic
  • approx ½ C olive oil
  • 1 loaf bread
  • chicken, cooked
Instructions
  1. Preheat the oven to 425º F.
  2. Cut the greens and the weird little tails off of the radishes and halve or quarter them , depending on their size. Toss the radishes with olive oil, salt, pepper and rosemary in a baking dish. Add about 8 peeled cloves of garlic and cook for 40 - 50 minutes.
  3. Cut the loaf of bread in to ½ inch squares and toss with olive oil, salt, pepper and garlic that has been put through a garlic press. Bake in a 250ºF oven for about 30 minutes, turning the bread about every 10 minutes. At the end of the baking time the bread should be crisp and crouton-ey. Or you could use bagged croutons if you don't feel like making your own.
  4. Put a pot of water on the stove to boil. Salt the water and blanch the asparagus and peas until bright green and pretty. When the vegetables are cooked, but still a little crisp (this should only take about a minute or so), take them out and plunge them into an ice water bath to cool them down and stop the cooking.
  5. Combine the avocado, buttermilk, 2 cloves garlic, green onion, and the juice from the lemon in a food processor and blend until smooth. Taste and add salt and pepper as needed. Add more buttermilk if a thinner consistency is desired.
  6. Shred the chicken and add some to a bowl, along with the salad and about half the peas. Toss them with some of the dressing, adding more until the leaves are lightly coated. Portion out onto plates and then add the asparagus, some more peas. Add the roasted radishes and croutons and add another drizzle of dressing. Enjoy with a nice chilled glass of white wine and sit back and relax.
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