- 6 to 8 radishes
- 4 T unsalted butter
- 1 t lemon zest
- sea salt, to taste
Directions: Trim and wash the radishes. Discard the stems and roughly chop the tender leaves; set aside. Thinly slice the radishes into rounds. Set the rounds into a stack and slice into narrow strips; set aside. Combine the butter and lemon zest. Add the chopped radishes, leaves and a pinch of salt. To serve, spread on slices of crusty bread. Yield: 1/2 C.
- Photo by Jack Clemons
- 1 bunch of radishes
- 2 T olive oil
- 2 t Balsamic vinegar
- 1/2 t sea salt
Directions: Preheat oven to 350 F. Wash radishes and trim off roots. Cut off greens and remove stems, retaining leaves. Whisk together oil and vinegar in a mixing bowl. Add radishes and greens, tossing to combine. Spread radishes and greens on a baking pan. Bake for until the greens are crispy, about 10 minutes. Remove the greens to a serving plate and continue roasting the radishes until tender, about 5 minutes.
Citrus Radish Salad
- 12 radishes
- 1 T sea salt
- 2 T lime juice
- 1 T orange juice
- 1T chopped mint
- salt & pepper, to taste
Directions: Wash and trim the radishes. Sprinkle radishes with salt and place in a bowl with enough water to cover. After 15 minutes, rinse and drain the radishes. Whisk together juices and mint in a serving bowl. Add radishes and toss to combine. Adjust seasonings, to taste.
- 2 bunches radishes
- 1 T olive oil
- 2 T snipped chives
- 3 oz Parmigiano-Reggiano cheese
- sea salt, to taste
Directions: Rinse and trim the radishes. Discard the stems; blot dry the tender greens and arrange them on a serving plate. Slice radishes in half and place in a mixing bowl. Drizzle with olive oil, add chives and toss to combine. Scatter radishes across the greens and shave the cheese over the top. Season, to taste, with sea salt. Yield: 4 to 6 servings.
Rinse radishes and trim off the tops and bottoms. Set the radish on its side and cut slices 1/8-inch apart along the side. Cut only about three-quarters of the way into the radish, not all the way through. Place the cut radishes in a bowl with ice cubes and water to cover. Chill in the refrigerator until the radish fans open, usually three to four hours. Drain well and use as a garnish.
Rinse radishes and trim off the tops and bottoms. Set the radish upright on the cutting board and cut a thin slice vertically down one side, cutting about three-quarters of the way into the radish, not all the way down. Make three more additional slices in the same fashion, spacing the cuts evenly around the radish. Inside the first layer of cuts, make a second series of cuts to form an inner row of petals. Place the cut radishes in a bowl with ice cubes and water to cover. Chill in the refrigerator until the radish roses open slightly, about three hours. Drain well and use as a garnish.
Types of Radishes
Cherry Belle – cherry red with a smooth skin and bright white interior; sharp and snappy flavor.
Easter Egg – a combination of three varieties grown together: Plum (purple), Ruby (red) and Snow Belle (white).
French Breakfast – red with blunt white-tipped bottoms; cylindrical, about 2 to 3 inches long; mild and bright flavor.
Pink celebration – small, brilliant pink globe; pure white flesh with juicy sharp flavor.
Viola – purple skin with white flesh; small and round with a mild peppery flavor
Zlata – silky yellow, medium-sized; round to plum-shaped with a bright white interior; crunchy texture and mildly spicy flavor.