The variety of winter salads is mind-blogging! Have you tried toast lathered with butter and thinly sliced radishes? It’s a spritely marriage; the radish’s fire is tampered by the butter’s sweet, smooth complexion. This salad imitates that playful connection. It works (and it’s gobstoppingly easy)!
- 1 teaspoon olive oil
- 1 yellow onion, thinly sliced
- 1 bunch kale, chard, mustard, or collard
- 3 watermelon radishes, peeled and thinly sliced into half moons
- 1 (15-ounce) can butter beans
- 3 tablespoon sesame seeds
- 1 tablespoon sesame oil
- 1.5 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon sea salt
- freshly ground black pepper
- 4 eggs, scrambled
- Heat the olive oil in a small saucepan. Add the onions and saute until they begin to caramelize and brown. Remove from heat and set aside.
- Blanching the greens: Bring a pot of water to boil. Prepare a bowl of cold water in the sink. Chop the greens into thin strips and rinse. When the water is boiling throw in the greens for about 30 seconds, or until the turn bright green. Remove to cold water to stop the cooking. Drain and air dry on a tea towel or in a salad spinner.
- In a small, dry skillet, toast the sesame seeds. When they start popping, remove from heat and set aside.
- Drain the butter beans.
- In a bowl, mix the onions, greens, radishes, beans, and sesame seeds. Toss with the sesame oil, soy sauce, and agave. Because soy sauce is salty, taste before adding salt. Then add salt and pepper to taste.
- Optional, but definitely for the leftovers; scramble a few eggs and add them in!
Allergens: eggs, soy