Skillet Radish Bacon Salad serves crispy bacon, sauteed radishes, orzo and greens with shallots. Add fresh basil and drizzle with lemon and honey. A one pan summer salad to enjoy warm or cold. Easy, fun and no garden waste.

I love growing my own veggies in summer. Early root vegetables like radishes, beets and carrots bring a welcome addition to salads, sides and main dishes. One of the problems is what to do with the greens? I don’t live where I can compost. Luckily these particular greens are edible.
Today our food blogger group is highlighting Summer Salads. To me, that means not only cold salads but also quick, easy, one pan cooked ones.

Radish greens taste better cooked. This recipe uses both the bottoms and the tops. Win, win!
Cooking using the bacon fat adds so much flavor. I balance the salt with a drizzle of honey. If you like it a bit salty, sprinkle it with a dash of Hymalian pink salt!
I made pesto with the carrot tops. You can check out that recipe here.

Thanks Christie from A Kitchen Hoor’s Adventures for hosting our Summer Salads Event!

Skillet Radish Bacon Salad

Print Recipe

Servings 4 1 cup

Ingredients

4 strips thick cut bacon, chopped
1 cup thinly sliced radishes
1/2 cup radish greens
3 cups chopped hearty greens, (kale, chard, collards, etc)
1 small shallot thinly sliced
2 cups cooked small pasta (I used orzo)
1 tablespoon basil ciffonade
1 tablespoon lemon juice
1 teaspoon honey
garnish with pink Himalayan pink salt optional

Instructions

In a large skillet, fry bacon pieces over medium hestuntil it starts to brown, about 2 to 3 minutes. Add radishes with radish greens and greens continue cooking for about 6 to 8 minutes, until greens are cooked.
Stir in cooked pasta. Continue cooking until thoroughly heated.
Remove from heat. Stir in lemon juice, basil and honey. garnish with pink salt if desired. Serve warm or chilled.