Califonia Bountiful
Side Dish

Roasted radishes, asparagus, shallots and green peas with green goddess dressing

"Roasted radishes paired with green goddess dressing is almost like eating french fries with ranch for me," Los Angeles chef Mindy Oh said. "I describe green goddess as a brighter, herbier and more grown-up version of ranch."

Chef Mindy Oh
Mora Italiano, Los Angeles

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Green goddess dressing
Juice from 2 lemons
1/2 bunch Italian parsley, leaves only
2 garlic cloves
1/4 cup chives
1/4 cup tarragon leaves
1/4 cup dill leaves
3 brown anchovy fillets
1 large egg
1 cup sunflower oil
Salt, to taste

Roasted vegetables
1 bunch Easter egg radishes or red radishes
1 bunch asparagus
4 shallots
4 oz. green peas
1/4 cup olive oil
Salt, to taste


For dressing: In a blender, combine lemon juice, parsley, garlic, chives, tarragon, dill and anchovies. Blend until herbs and anchovies come together. Transfer mixture to a large mixing bowl. Place egg in blender and start blending on the lowest setting. Gradually add oil until it starts to emulsify into the egg. Continue until emulsified. Transfer the egg mixture to the same bowl as the herb mixture. Using a whisk, combine all ingredients until completely combined. Season with salt to taste. Set aside.

For vegetables: Preheat oven to 425 degrees. Cut radishes in half and place in a bowl. Gently fold asparagus spears in half; wherever they snap is the spot where tender asparagus meets woody asparagus. Place tender pieces in the bowl and reserve the woody bottom pieces for another use (such as the soup on Page 34). Peel and cut shallots in half. Add to bowl with radishes, asparagus and green peas. Toss vegetables together and place on a baking tray lined with parchment paper or aluminum foil. Roast for 15 minutes or until radishes and shallots are tender. Season with olive oil and salt. Serve vegetables hot or cold. Drizzle green goddess on top or serve dressing as a dip.

Serves 4

Photo: © 2021 Lori Fusaro

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