Each month, with the help of Sara and Ed from Squash Blossom Farm, we share a delicious recipe featuring fresh ingredients available at the Ketchum Farmers Market. This month, they put together a spring favorite radish and endive salad recipe. After shopping your favorite market booths, it’s an easy way to enjoy the best seasonal ingredients. Bon Appetit!
Take inspiration from our local farmers’ expanding offerings and create a spring radish & endive salad atop a slice of freshly baked sourdough.
For the radish and endive salad
Ingredients
- 1 tablespoon fresh parsley, finely chopped
- 1 bunch Squash Blossom Farm radishes, thinly sliced
- 2 cups sliced endive or chicory
- 1/4 cup celery leaves, thinly sliced
- 1/4 cup scallions or chives, thinly sliced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon raw unfiltered apple cider vinegar
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
In a large bowl combine the radishes, endive, celery, scallions and parsley. In a small bowl whisk together the olive oil, lemon juice, apple cider vinegar, salt and pepper. When you are ready to dress the salad pour the vinaigrette over top the veg and mix well.
For the toast
Ingredients
- 1 cup ricotta cheese
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoons black pepper
- Hanger Bread sourdough, toasted
In a small bowl combine the ricotta, olive oil, salt and pepper. Either whisk ferociously by hand or blend together using a hand-mixer for a few minutes. You’re looking for the ricotta to become super smooth. Spread a tablespoon or two over each piece of toast and top with the endive radish salad, a drizzle more of olive oil and a sprinkle or salt and pepper.
While we can’t wait for the abundance of summer, this spring radish and endive salad recipe with local cheese and sourdough toast hits the spot for fresh seasonal produce!