Korean Radish Salad

Today's #breakfast — pulled out the Korean radish that had been sitting in the fridge for a while, pan-roasted it, and drizzled on a good amount of dressing #breakfast #breakfaststagram

1/4 Korean radish, a little parsley and pine nuts, balsamic vinegar, olive oil, salt, pepper

1. Wash the radish thoroughly, skin on, and cut into finger-sized pieces. 2. Add the prepped radish to a pan with olive oil, season with salt and pepper, and pan-roast until golden. 3. Plate the radish, drizzle with olive oil and balsamic vinegar, and top with a little chopped parsley and toasted pine nuts.