Radish with almond sauce and green salad
4 servings
10 minutes
This exquisite salad is a harmony of textures and flavors, where the delicate freshness of radish meets a velvety nut sauce. Its roots trace back to European culinary tradition, where nut oil is valued for its deep, rich flavor palette. Almonds roasted to an expressive aroma combined with melted butter give the dish warm, caramel-nutty notes. Crispy salad leaves refresh the composition, while salt and pepper subtly highlight the flavor complexity. This salad is perfect for a spring or summer dinner and pairs wonderfully with white wines and light appetizers. It is not only easy to prepare but also surprises with its rich gastronomic character.
1
Toast the almonds in a dry skillet until a strong aroma develops.
- Almond: 50 g
2
Melt butter in a saucepan and simmer on low heat until it turns brown and has a nutty aroma. The key is not to burn it, or it will become bitter.
- Butter: 100 g
3
Strain the properly heated oil through a fine sieve, mix it with roasted almonds, and dress the halved radishes and salad leaves. Season with salt and pepper.
- Butter: 100 g
- Almond: 50 g
- Radish: 200 g
- Mixed salad leaves: 150 g
- Salt: to taste
- Ground black pepper: to taste
