I was skeptical of the roasted radish concept, but I was quickly won over. Radishes roast quickly (10 minutes!), become very juicy and are much mellower than in their crunchy form.
I am confident you will be as delighted by this roasted radish salad with it's minted crème fraîche as I was.
Another unexpected treat is that roasted radishes develop a beautiful, deep color. Be careful to serve this salad quickly though (or at least roast the radishes right before serving), as they pale the longer they hang around. When testing this recipe, I roasted a dozen radishes and then put them in the fridge over night - they did not taste nearly as good and the color wilted.
I've been trying to save inspiring food photography pins on my Pinterest page. So far, I really haven't decided which is my favorite - between the dark and moody look (so alluring, emotional, and rich) or the bright, white look that (cheerful, features the food). I also adore everything from Heather Christo - her photos have a dark, weathered background, but the food is incredibly bright - here's one of my favorites.
I'm working on developing a signature look, but it's taking time. I'd like to get a bit more fanciful and creative with my photos. I've been trying to think about props and different backgrounds. I had a bit of a failed trip to get some reclaimed marble the other day, but that's still high on my list to pursue.
I say all this about the photography, because the photo above of the radishes on the tray - just after they've come out of the oven, is one of my favorite photos I've ever taken. It's been lightly edited in Photoshop, but I actually thought it was blog worthy even before I color balanced it. It's so fun and rewarding seeing my photography skills improve! There's more work to do, but I'm enjoying the process.
Enjoy this easy, Spring salad.