Do you think I am crazy with this salad? I’m sure and I don’t blame you. It’s like how my mom will sauté cucumbers, and I am like –“eww, no- cucumbers should be crisp and cold”. Well, there might be some of you who would feel the same way about radishes. But here is the thing. You are wrong.

Turns out when you lightly cook the radishes, that they loose that spicy, almost bitter, tongue tingling taste and everything is mellowed out- just leaving a hint of spiciness and somehow keeping most of that delectable crunch!

Plus the colors of the radishes right now are out of this world! There are Breakfast and icicle and Easter Egg radishes- all stunning.

Ok. Then we add crispy bacon, and actually cook red onion and the radishes in the bacon fat. Yes I do.

Then the salad is really just tossed in a vinaigrette and I add fresh curly parsley for it’s mild flavor and some hearty, crunchy walnuts. The result is seriously incredible. I had some doubters in the house the day I made. The salad was nervously prodded around the plate, and then ultimately scooped up and devoured.

We ate it that day with a wonderful rice dish I have coming, but I think if you are trying to avoid to many grains, than it is perfect as is or served alongside a piece of grilled fish. Totally heaven, I swear!

This is how you make this hot Radish, Bacon and Walnut Salad:

In a heavy pan or skillet, add the bacon and cook over medium heat until you have crispy lardons, 5-7 minutes. Drain the bacon with a slotted spoon and transfer to a paper towel and set aside.

Add the red onion to the bacon fat in the pan and sauté over high heat until softened, about 3 minutes.

Add the radishes and cook while stirring, about another 3 minutes.
Add the walnuts and parsley along with the olive oil and vinegar. Stir until well combined, another 30 seconds, then turn the heat off. Season to taste and transfer to a serving platter. Serve hot or warm.