Rating: 3.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

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

Recipe by Chadwick Boyd
Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

total:
25 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

85 calories; fat 6g; cholesterol 9mg; saturated fat 1g; carbohydrates 4g; mono fat 3g; poly fat 1g; insoluble fiber 1g; sugars 2g; protein 4g; vitamin a 242.1IU; vitamin c 10.6mg; niacin equivalents 0.2mg; vitamin b6 79mg; folate 26.9mcg; sodium 373mg; potassium 202mg; calcium 34mg; iron 0.6mg.
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