photographs by FREDERICK HARDY II
Melt 5 Tbsp. unsalted butter in a medium stainless steel skillet over medium, stirring constantly, until golden brown, 4 to 6 minutes. Pour 3 Tbsp. brown butter into a large bowl; reserve remaining butter in skillet. Return skillet to medium-low heat; add 6 watermelon radishes (peeled, trimmed, and cut into wedges) and 1 tsp. kosher salt. Cook, stirring often, until radishes are lightly browned and just tender, 3 to 4 minutes. Let cool 5 minutes. Add 3 Tbsp. each olive oil and Champagne vinegar, 1 Tbsp. honey, 1 tsp. Dijon mustard, and ½ tsp. kosher salt to reserved brown butter in bowl; whisk until smooth and combined. Divide 2 (5-oz.) pkg. Little Gem lettuce evenly among 4 plates. Top evenly with ½ cup chopped toasted pecans, ½ cup shaved pecorino Romano cheese, and cooked radishes. Serve with dressing.
ACTIVE 20 MIN. - TOTAL 25 MIN. - SERVES 4
Stir together ¼ cup each extra-virgin olive oil, chopped fresh mint, and chopped fresh parsley; 1 Tbsp. lemon juice; ½ tsp. minced garlic; and ¼ tsp. each crushed red pepper and kosher salt in a small bowl until combined. Gently mash together 2 medium avocados, 1 ½ Tbsp. lemon juice, and ½ tsp. kosher salt in a medium bowl. Brush 1 side of 4 toasted sourdough bread slices with some of the herb oil. Top evenly with mashed avocado mixture and 1 cup thin watermelon radish slices (from 4 peeled radishes). Drizzle with more herb oil, and garnish with fresh mint leaves, if desired.
ACTIVE 10 MIN. - TOTAL 10 MIN. - SERVES 4
RECIPES: JASMINE SMITH; FOOD STYLING: MARGARET MONROE DICKEY; PROP STYLING: CHRISTINA DALEY
