The many ways to enjoy Radish Season
Radishes are more versatile than most of us give them credit for. Granted, they are lovely in a fresh salad, but I think it’s time to give the radish a new image. From radish dips, sandwiches and chips to curries, tarts and a pasta dish, there are lots of things to try.
Here are some different ways to enjoy Radishes!
Spring Radish Crostini with creamy Herb Butter
- 5 Radishes, sliced thin
- 1 bunch Microgreens
- 1 piece Garlic Herb Butter
- 1 Baguette, sliced
- Rinse the radishes and slice very thin into rounds using a sharp knife or mandoline.
- Set aside and now slice your baguette into 1 inch thick slices.
- Slather each piece of bread with about 1/2 a tablespoon of the garlic-herb butter (I used Kerrygold) and top with 3-4 radish slices. Break or cut the microgreens so they fit the length of the bread and place over the radishes.
(Recipe modified from Food 52)
Quinoa Salad with Spring Radishes and Greens
- 1 cup quinoa
- 2 cup water
- 6 tablespoons good, unsalted butter
- 1 – 1 1/2 cups microgreens
- 1 cup sliced French breakfast radishes
- 2 tablespoons basil chiffonade
- 2 teaspoon lemon zest
- 2 teaspoon lemon juice
- 1/2 teaspoon fleur de sel or other flaky sea salt
Measure out quinoa, place it in a fine-mesh strainer, rinse thoroughly with cool water, and drain. Place quinoa in a small saucepan with 1 cup water and butter. Bring to a boil, cover, and simmer over low heat. Simmer for about 15 minutes, or until all liquid is absorbed. Remove from heat and let stand for 5 minutes. Fluff with a fork and let cool completely. Toss the cooled quinoa with all other ingredients. Taste and add more salt if desired. Serve by itself or on a bed of lettuce.
(Recipe from The Kitchn)
Grilled Radishes with Rosemary Brown Butter
- 1 stick unsalted butter, softened
- 3 tablespoons heavy cream
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely chopped rosemary
- Sea salt
- 3 bunches of radishes (about 2 1/4 pounds), 2 cups of the greens reserved
- 1 cup lightly packed mint
- Grilled rustic bread, for serving
- In a small skillet, cook 4 tablespoons of the butter over moderate heat, swirling, until browned, 3 to 5 minutes; let cool completely.
- In a bowl, blend the cooled brown butter with the remaining 4 tablespoons of butter and the heavy cream, lemon juice and rosemary. Season with salt.
- Light a grill or preheat a grill pan. In a large bowl, toss the radishes with 2 tablespoons of the rosemary brown butter and season with salt. Grill on a perforated grill pan (if using a grill) over high heat, tossing occasionally, until lightly charred and crisp-tender, about 5 minutes. Return the radishes to the bowl. Add the 2 cups of radish greens and the mint; toss well. Pile the radishes and greens on a platter and serve with grilled bread, sea salt and the remaining brown butter.
(Recipe from Food & Wine)
Quick Radish Relish
Serves 8 “topping” servings
- the juice of 1/2 a small lime
- 1.5 tablespoon rice vinegar
- 1.5 teaspoon honey
- 1 teaspoon chili oil
- 3 tablespoons olive oil
- 1 small red onion
- 1 small bunch of radishes
- 1 small English cucumber
- 1/2 cup chickpeas
- a pinch of sea salt, a crack of black pepper
- Add the lime juice and the rice vinegar to a small bowl, giving them a quick whisk to combine. Add the honey, and then the oil. Whisk briskly until the oil and the vinegar come together.
- Peel the onion. Slice it in half lengthwise, and then cut each half into slices, as thin as possible. Move the slices to the dressing bowl. (I like to do this first, so the onion has a chance to mellow in the vinegary dressing while I prepare the rest of the ingredients.)
- Wash and cut the ends off of all the radishes. Slice them up crosswise, as thinly as possible. Set aside.
- Wash the cucumber. Slice this up crosswise too, again, as thinly as possible.
- In a large bowl, toss together the dressing, the onion, the radish, the cucumber and the chickpeas. Give it a taste. It almost certainly needs some sea salt. A swift crack of black pepper is a good idea too.
- You can eat this right away, while all the vegetables are still crisp, or you can let it sit for a bit. Letting it sit will make liquidy, more of a sauce.
(Recipe from Food 52)
Roasted Radishes with Radish Greens
- 3 bunches small radishes with greens attached
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 2 tablespoons unsalted butter
- 2 tablespoons fresh lemon juice
- Preheat the oven to 500°. Trim the radishes and wash the greens; pat dry.
- In a large ovenproof skillet, heat the oil until shimmering. Add the radishes, season with salt and pepper and cook over high heat, stirring occasionally, until lightly browned in spots, about 2 minutes. Transfer the skillet to the oven and roast the radishes for 15 minutes, until crisp-tender.
- Return the skillet to the burner and stir in the butter to coat the radishes. Add the radish greens and cook over moderate heat until they are wilted, about 2 minutes. Add the lemon juice and season with salt. Serve the radishes right away.
(Recipe from Food & Wine)
Radish, Argula, and Pecan Grain Salad
Serves 6 to 8 as a side
- 2 cups mixed grains (like farro, wheat berries, wild rice, and quinoa, pearl barley, or any combination of the above)
- 1 cup arugula leaves
- 1 cup parsley leaves, minced
- 1/2 cup tarragon leaves, minced
- 1/2 cup mint leaves, cut in a chiffonade
- 1/2 cup pecans
- 1/4 cup walnut oil
- 1/4 cup apple cider vinegar
- 1 cup heirloom radishes, cut into thin slices, preferably using a mandoline
- 1/4 cup green onion, minced
- 1/4 cup olive oil
- 1/2 cup raisins
- 1/2 cup dried cranberries
- Bring a large pot of heavily salted water to a boil. Add the grains and cook until just tender, about 25 minutes. (With grains like wild rice and wheat berries, add them to the pot first and cook 10 minutes before adding remaining grains).
- Drain the grains into a colander, then set aside until warm to the touch.
- Combine all the ingredients in a large bowl and toss well. Season with salt to taste.
(Recipe inspired by Food 52)
- 1 teaspoon grated lemon rind
- 1 (8-ounce) container plain hummus
- 4 (6-inch) whole-wheat pitas, halved
- 4 leaf lettuce leaves, halved
- 1 1/4 cups thinly sliced cucumber
- 3/4 cup thinly sliced radishes
- 1/3 cup thinly sliced red onion
- 1/2 cup crumbled feta cheese
- Freshly ground black pepper
Combine rind and hummus. Divide hummus mixture evenly among 8 pita halves (about 1 1/2 tablespoons each). Divide lettuce, cucumber, radishes, onion, and cheese evenly among pita halves. Sprinkle with pepper.