Breaking News Bar
updated: 8/29/2014 3:13 PM

Warm Harvest Salad with Peach Flavored Sweet Tea Vinaigrette Warm Harvest Salad with Peach Flavored Sweet Tea Vinaigrette

hello
Success - Article sent! close
  • Joan Huenecke of Palatine created barbecue sauce from peach tea and apricot spread. A peach tea vinaigrette dresses her radish salad. She serves it with corn dusted with parmesan cheese.

       Joan Huenecke of Palatine created barbecue sauce from peach tea and apricot spread. A peach tea vinaigrette dresses her radish salad. She serves it with corn dusted with parmesan cheese.
    Patrick Kunzer | Staff Photographer

 

3 bunches of radishes (including the leafy tops)

3 small onions

Order Reprint Print Article
 
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.
Need more information about reprints? Visit our Reprints Section for more details.

Contact information ( * required )

Success - request sent close

3 tablespoons olive oil, divided

1 bunch lacinato kale

Salt and pepper to taste

Peach Flavored Sweet Tea Vinaigrette

1 cup Pure Leaf Peach flavored sweet tea

2 tablespoons white wine vinegar

1 tablespoon honey

½ tablespoon Dijon mustard

6 tablespoons extra-virgin olive oil

Heat oven to 400 degrees. Line a cookie sheet with foil.

Wash and trim off the green tops of the radishes; set the tops aside.

Trim the root off the radish. Cut them into halves for smaller radishes or quarters for large radishes. Cut onions into quarters. Put the radishes and onions on the foil-lined pan and toss with 2 tablespoons olive oil, salt and pepper and roast for 25 minutes.

Meanwhile, remove the radish leaves from the radish stems. Wash the radish leaves well to remove any sand or dirt. Pile the leaves on top of one another and roll into a cigar shape. Slice the leaves into strips by slicing the "cigar;" set aside. Wash the kale and remove the leafy part from the stems. Slice the kale leaves in the same manner as the radish leaves.

Heat 1 tablespoon olive oil in a large 12-inch sauté or skillet. Add radish leaves and kale and toss to combine. Cook until wilted. Add salt and pepper to taste and transfer to a serving dish.

Place roasted radishes and onions on the radish leaves and kale.

For the vinaigrette: Pour tea in a small pot; bring to a boil and cook on a low boil for 10 minutes or until reduced to ¼ cup. Cool the reduced sweet tea then transfer to a container with a top that seals tight.

Add the vinegar, honey, Dijon mustard, and oil to the container; close and shake to mix well. Refrigerate until ready to use.

Drizzle the warm radishes, onions, radish leaves and kale with the sweet tea vinaigrette and serve alongside ribs.

Serves four to six.

Joan Huenecke, Palatine

Share this page
Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.