radish tart and salad of living watercress

by Kristina Sloggett

in appetizers,Dinner,Gluten Free,Happy Hour at Home,Meatless Monday,recipes,Vegan

I love radish!

What I learned during the preparation for this week’s Meatless Monday is that while I love them, I rarely use them.

This is going to change, right quick.

I also love watercress.

I had planned to use butter lettuce – another favorite – for the radish salad I made, but quickly changed my mind.

I randomly picked up two bunches of living watercress last week, because they looked good. All of this came together in a wonderful mix of fresh flavors atop my favorite celery ranch dressing.

salad of living watercress

dairy, egg, soy, and gluten free, vegan

makes two salads

1/4 – 1/3 cup celery ranch dressing
1/2 bunch watercress, stemmed
1/2 Asian pear, cored and sliced thin
2 radish, sliced very thin
handful Marcona almonds
sea salt

I built the salads as follows: a few tablespoons dressing spooned onto plate, followed by a pile of watercress. Continue layering with slices of pear and radish, completing with almonds and a sprinkling of salt.

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radish tart

dairy and egg free, vegan

makes approximately 18 small tarts, 2 or 3 inches square each

1 package vegan puff pastry or pastry dough
1 cup (approximately) roasted artichoke lemon hummus
2 radish, sliced very thin
sea salt

Slice dough into squares, 2 to 3 inches each, transfer to prepared (parchment / silpat) baking sheet. Top with one tablespoon artichoke hummus, spreading to 1/4 inch of edge, leaving a perimeter of crust. Top with thin slices of radish and a pinch of salt, bake at 350 for 14-17 minutes or until golden brown.

Serve warm with watercress salad.

Fresh and flavorful – this is lunch again today.

To see even more radish recipes, visit Heather and the other #MMAZ participants!

 

 

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