Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Hasselback Radishes with Miso Dressing
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- Level: Easy
- Total: 1 hr 25 min
- Active: 15 min
- Yield: 4 to 6 servings
2 bunches radishes 4 teaspoons toasted sesame oil Kosher salt and freshly ground black pepper 2 tablespoons vegetable oil 1 tablespoon mirin 2 teaspoons white miso paste 2 teaspoons lemon juice Sesame seeds Sliced scallions
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Directions
- Trim the radishes, then slice as directed (see Hasselback 1-2-3 below).
- Place in a 9-by-13-inch baking dish and drizzle with the toasted sesame oil. Season with 1/2 teaspoon salt and a few grinds of pepper and toss to coat. Roast at 425 degrees F until tender, 35 to 40 minutes.
- Whisk the vegetable oil, mirin, white miso paste, lemon juice, 1/4 teaspoon salt and a few grinds of pepper. Drizzle over the radishes and top with the sesame seeds and sliced scallions.
- Hasselback 1-2-3:
- Cut a thin sliver from one side of the vegetable so it can sit flat. (If you're starting with halved veggies, skip this step.)
- Position the vegetable cut-side down between the handles of two wooden spoons.
- Using a sharp knife, make crosswise cuts (1/8 to 1/4 inch apart), stopping when the knife hits the handles so you don't cut all the way through the vegetable.
