Best Radish Yogurt With Pine Nuts Recipes

Radish Yogurt With Pine Nuts image

Provided by Chris Morocco

Yield 4 servings

Number Of Ingredients 9

8 medium radishes, very thinly sliced
Kosher salt
1 tablespoon pine nuts
1 1/4 cups low-fat plain Greek yogurt
1/2 teaspoon finely grated lemon zest, plus more for serving
1 tablespoon fresh lemon juice
3 tablespoons olive oil, divided
Freshly ground black pepper
Cucumber spears (for serving)

Steps:

Toss radishes in a small bowl with a couple pinches of salt. Let sit until salt begins to draw out water from radishes, about 5 minutes.
Meanwhile, toast pine nuts in a medium skillet over medium-high heat, tossing often, until golden brown, about 2 minutes. Transfer to a small bowl and let cool.
Massage radishes to release liquid, gently at first, then more vigorously as they start to expel water. Squeeze out excess liquid, then finely chop radishes (you should have about 1 cup).
Mix radishes, yogurt, lemon juice, 2 Tbsp. oil, and 1/2 tsp. lemon zest in a medium bowl; season with salt and pepper.
Divide yogurt among bowls, top with pine nuts and more lemon zest and drizzle with remaining 1 Tbsp. oil. Serve with cucumber spears for dipping.
Do Ahead
Yogurt can be made 3 days ahead; cover and chill. Top with pine nuts and lemon zest just before serving.

Bibb Lettuce Salad With Radishes and Pine Nuts image

Provided by threeovens

Categories Greens

Time 17m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup pine nuts
6 cups bibb lettuce, torn
6 radishes, thinly sliced
1/2 cup buttermilk
1/4 cup mayonnaise
2 tablespoons fresh herbs, chopped (such as chives, parsley, and dill)
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

Steps:

Preheat oven to 350 degrees F; place pine nuts on a rimmed baking sheet and toast in oven, tossing once, until golden, 6 to 7 minutes (remove and let cool).
In a serving bowl, toss together lettuce, radishes, and pine nuts.
Whisk together dressing ingredients OR place them in a lidded glass jar and shake to combine.
Drizzle salad with 6 tablespoons of the dressing and toss well; grind addition black pepper over top, if desired (looks pretty).

Nutrition Facts : Calories 138.5, Fat 11.1, SaturatedFat 1.3, Cholesterol 5, Sodium 361.6, Carbohydrate 8.2, Fiber 1.4, Sugar 3.6, Protein 3.5