Have you ever roasted a radish? It becomes an entirely different vegetable... subtly sweet and so delicious! Combined with fresh kohlrabi and the sweetness of our Balsamic Vinaigrette, this salad is so much more that the sum of it's parts!

Makes 4 servings

What you need:

2 bunches radishes, greens removed
1 cup Tessemae's Balsamic Dressing
Coarse salt and freshly ground pepper
1 tablespoon ghee
1 ½ pounds strip steak or flat iron steak, about 1-inch thick
5 oz baby arugula
1 kohlrabi, peeled and then cut into 2-3 inch "straws"
 

What to do:

1. Heat your oven to 375. Toss whole radishes and 2 tablespoons Tessemae’s Balsamic on a large rimmed baking sheet. Season with salt and pepper. Roast until tender and beginning to brown, about 15 minutes.
2. Meanwhile, heat ghee in large cast iron skillet over medium-high. Season steaks with salt and pepper. Add to skillet and cook until medium-rare, about 3-4 minutes per side. Let rest at least 5 minutes before slicing.
3. Remove radishes from oven. Divide the arugula, kohlrabi, and radishes between 4 salad bowls. Top with sliced steak and plenty of Balsamic.