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1
Preheat oven to 425F.
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2
Line small baking sheet with parchment paper.
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3
Separate greens from radish roots.
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4
Quarter radishes, and divide into two equal portions.
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5
Wash and trim 4 cups radish leaves.
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6
Cover leaves with damp towel, and chill until ready to use.
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7
Remove 1 tsp.
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8
zest from lemon, and set aside.
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9
Cut lemon in half lengthwise.
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10
Cut 1 lemon half into 8 slices.
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11
Squeeze juice from remaining lemon half.
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12
Toss lemon slices with half of radish wedges, 1 Tbs.
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13
oil, and agave nectar; season with salt, if desired.
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14
Spread on prepared baking sheet, and roast 20 to 25 minutes, or until radishes are shriveled and lemon slices are darkened.
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15
(Discard any burned lemon slices.)
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16
Whisk together remaining 2 Tbs.
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17
oil, crystallized ginger, 1 Tbs.
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18
plus 1 tsp.
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19
lemon juice, and reserved lemon zest in small bowl; sprinkle with kosher salt, if using.
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20
Pour 2 Tbs.
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21
dressing over remaining raw radish wedges, and let stand 15 to 20 minutes, tossing occasionally.
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22
Toss roasted radishes and lemon slices with raw radishes.
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23
Toss greens with remaining dressing.
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24
Arrange radishes and lemon slices over bed of greens, and drizzle remaining dressing over top.
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25
Garnish with almonds and herbs.
