The Times - Serving Waitsburg, Dayton and the Touchet Valley

With summer officially here, much of our entertaining has moved outside with meals centered around savory delights cooked on the grill. Whether we are making grilled steaks, hamburgers, or skewers, I am always experimenting with flavorful and unique side dishes. This bright salad, with roasted early summer radishes and young carrots, balanced with creamy whipped ricotta, makes a colorful addition to traditional summer fare.

Ingredients:

1 bunch of young carrots, with the frilly tops attached

1 bunch radishes

Olive Oil

Kosher salt and fresh ground black pepper

¼ teaspoon sumac, optional (se...