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Wednesday, August 22 2018

When cooked in a hot skillet, radishes soften and mellow to tender perfection. Top them with salty bits of crisp prosciutto.

INGREDIENTS
2 - tablespoons olive oil
4 - thin slices prosciutto
1 - pound radishes with tops,* trimmed and halved (or quartered if large)
1/3 - cup thinly sliced shallots
3 - cups baby arugula or baby kale*
1 - tablespoon cider vinegar
1/2 - teaspoon kosher salt
1/4 - teaspoon cracked black pepper


DIRECTIONS
In a 12-inch cast-iron skillet heat olive oil over medium heat for 1 to 2 minutes. Place prosciutto slices in the skillet; cook 3 minutes or until crisp on both sides. Transfer to paper towels to drain; cool and break into small pieces.


Add the radishes cut side down to the skillet. Cook, covered, over medium heat 8 minutes. Uncover; stir in shallots and cook 2 to 3 minutes more or until radishes and shallots are tender and browned.


Remove from heat. Toss in the arugula and, if using, radish tops. Cover; let wilt 1 minute. Drizzle with vinegar; season with salt and black pepper. Top with prosciutto. *Tip: If your radish greens are in good shape (vibrant green and free of holes), rinse, dry, and use in combination with baby arugula or baby kale.


NUTRITION FACTS (Radishes with Crispy Prosciutto)
Per serving: 85 kcal , 6 g fat (1 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 9 mg chol. , 373 mg sodium , 4 g carb. , 1 g fiber , 2 g sugar , 4 g pro.

Posted by: AT 02:16 am   |  Permalink   |  Email