Greens, Herbs, and Roasted Radishes

(adapted from Happyolks)
serves 4-6

endive

butter lettuce

romaine

Ingredients:

• 3 bunches of radishes
• 1 head butter lettuce
• 1 head romaine
• 4 endives
• 2 avocados 
• juice of 2 lemons (meyer lemons)
• 1/2 cup extra virgin olive oil, divided
• 1/4 cup shallot, minced
• 2 tablespoon dill, minced
• 2 tablespoon mint, minced
• sea salt & ground black pepper

Method:

1. Preheat oven to 400 degrees F.
2. Rinse and remove greens from radishes.  Halve or quarter (depends on the variety*) and coat with olive oil, sea salt and black pepper on a baking sheet.  Roast for 20-25 minutes until blistered but not totally browned.  Set aside to cool.
3. Combine chopped butter lettuce, romaine, and endive (cores removed) in a large bowl. 
4. Slice and dice avocado into cubes over the bowl.  Then add cooled radishes.
5. For the dressing: Whisk together olive oil, shallots, dill and mint with the lemon juice in a bowl.  Pour over the salad, add some sea salt and fresh pepper, and toss with your hands or tongs.

*I like using french radishes, but this variety is hard to find at the grocery store.  I have found them sold at the local farmers market.