Radishes and Croutons with Yogurt Dressing

Recipe adapted from That Sounds So Good, by Carla Lalli Music

1 bunch of radishes with greens (if you don’t have greens, you can use arugula or kale)
Kosher salt
Freshly ground pepper
2 (½-inch-thick) slices crusty bread
3 tablespoons extra-virgin olive oil
½ cup plain yogurt (Greek or regular)
1 tablespoon prepared horseradish or Dijon mustard
1 tablespoon white wine or cider vinegar

Separate the radish greens from the radishes. Wash and dry the radishes and greens separately; set greens aside. Cut radishes into small wedges and soak in a bowl of salted ice water for at least 15 minutes. This will season them, mitigate some of their bite, and make them extra crunchy.

Meanwhile, cut or tear the bread into ½-inch pieces. Place in a large skillet and drizzle 3 tablespoons oil over. Squeeze the bread to help the oil saturate fully; season with kosher salt. Place the skillet over medium heat and cook, tossing frequently and pressing down on the bread with a wooden spoon to help it continue to soak up all the oil and make contact with the pan’s surface, until the croutons are dark golden brown and crisp, 5 to 7 minutes. Let cool in the pan, tossing occasionally.

Combine yogurt, horseradish, and vinegar in a small bowl and stir to combine. Taste and season with kosher salt and pepper.

Drain radishes and pat dry. Spoon the dressing onto a platter or into a large salad bowl. Arrange the radishes on top. Top with the greens and season them with a few dashes of vinegar and a drizzle of oil. Season the salad with some flaky salt and scatter the croutons over.