If you are gardener and you like radishes, your mouth should be watering. The first crops of the season are coming in. That good, crisp, spicy bite will get you excited for all the rest to come from your garden. Whether you like small ones, big ones, white ones, or red ones, I'll show you how to use radishes in a variety of dishes. Here are some of the varieties:
White Icicle – This pungent, white radish measures 5 to 8 inches in length.
Sparkler – A round, bright red radish with a distinctive white tip; all white inside.
Cherry Belle – This round, red radish is a common variety often found in your local supermarket. It is delicious in salads.
White Beauty – A small, round radish with a sweet, juicy flavor; white inside and out.
French Breakfast – This mild, extra-crunchy, slightly pungent radish is good raw or cooked.
Early Scarlet Gold – A juicy, crispy-tender heirloom variety with a round shape, red skin and white flesh.
Daikon Long White – Daikon are huge radishes that can reach lengths of 18 inches, measuring 3 inches in diameter.
Fire and Ice – Appropriately named oblong radish with bright red on the top half and pure white on the bottom half; sweet, mild and delicate in flavor and texture.
RADISH AND CUCUMBER SALAD
Let's start out with a nice cool and crunchy salad. You look this quick salad.
1/2 red onion
2 tbsp apple cider vinegar
2 tbsp olive oil
3 stems parsley leaves chopped
Sea salt & pepper to taste
Thinly slice the radishes and cucumber on a mandolin.
Then cut the onion into julienne strips. You can also use the mandolin for this, then cut the onion circles in half to make strips.
Toss everything in a bowl with salt & pepper, olive oil, and vinegar.
THE CRUNCHIEST VEGETABLE SALAD
I love a good crunch. You'll get that and more with this salad.
1/2 English hothouse cucumber very thinly sliced
4 small radishes, trimmed, very thinly sliced
2 scallions very thinly sliced
1 pound mixed snap beans (such as green, wax, and/or Romano)
4 ounces sugar snap peas
For the sesame-lime dressing and assembly:
3 tablespoons fresh lime juice
3 tablespoons olive oil
1 tablespoon soy sauce
2 teaspoons toasted sesame seeds
1/4 teaspoon sugar
Kosher salt, freshly ground pepper
Prepare the vegetables:
Place cucumber, radishes, and scallions in a colander set inside a bowl of ice water. Press down on vegetables to submerge. Let soak, stirring occasionally, until very firm and crunchy, at least 15 minutes and up to 1 hour. Drain and pat dry.
Meanwhile, cook beans in a large pot of boiling generously salted water just until their color intensifies and they are barely softened, about 1 minute. Using a slotted spoon, immediately transfer to a large bowl of salted ice water (use about 1 Tbsp. salt for every 2 quarts water).
Return water in pot to a boil and repeat cooking process with sugar snap peas; add to bowl of ice water with beans. Let vegetables cool; drain and pat dry. Trim beans and remove strings from sugar snap peas. Slice into large pieces on a steep diagonal.
Make the dressing and assemble:
Whisk lime juice, oil, soy sauce, sesame seeds, and sugar in a large bowl; season dressing with salt and pepper. Add beans and peas and toss to coat. Taste and adjust seasoning if needed. Add cucumber, radishes, and scallions and toss to combine. Transfer to a platter.
Beans and peas can be blanched 2 days ahead. Cover and chill.
Dressing can be made 2 days ahead. Cover and chill.
FERMENTED RADISH TOPS - PICKLES
This is very interesting. Tangy and hot pickles? That sounds good to me.
5.5oz radish tops, from about 10-12 radishes
3/4 tsp (unrefined) salt
Gently rinse any dirt from radishes and radish tops. Thinly slice radishes. Coarsely chop radish tops in 1 inch chunks.
In a bowl, sprinkle radishes and tops with salt, massage with your hands until the juice starts to flow. Pack it into a small jar, pressing down hard enough to make sure the vegetables are submerged under the brine.
Put a lid on the jar and let sit at room temperature for two to three days, then transfer to the fridge.
ROASTED CAULIFLOWER AND RADISHES
Roasting vegetables brings out unique flavors. Try this combo today.
1 Head cauliflower (cut into florets)
16 Radishes (halved and sliced)
1/2 tsp Sea salt
1/2 tsp Garlic powder
1/2 tsp Coarse ground black pepper
1 tsp Dried dill
2 tbsp olive oil
Line a baking sheet with parchment paper and pre-heat oven to 425.
Cut cauliflower into florets and roughly chop radishes into thick slices or halves.
Lay cauliflower and radishes flat on parchment-lined baking sheet.
Sprinkle with seasonings and olive oil.
Toss gently with spatula to make sure everything is evenly coated before throwing it in the oven.
Cook on 425 for 50 minutes, checking frequently for even baking. Flip one or two times while baking.
Serve hot and garnish with more dill if desired.
BUTTERED LEEKS AND RADISHES
Use grass fed butter in this dish to get the best flavor along with nutrition.
1 tablespoon olive oil
1 tablespoon unsalted butter
3 scallions or spring onions, cut into 2-inch pieces
¼ pound radishes quartered
3 leeks, white and light green parts only, cleaned and thinly sliced crosswise
½ cup chicken broth
¼ teaspoon kosher salt
1 teaspoon lemon juice
2 tablespoons fresh parsley chopped
Heat the oil and butter in a large skillet over medium heat. Add the scallions and cook until golden, about 3 minutes.
Add the radishes and cook another minute. Remove the scallions and radishes from the pan and set aside.
Add the leeks, chicken broth, salt, and lemon juice and cook, stirring occasionally, until the leeks are softened, about 5 minutes.
Add the parsley, scallions, and radishes and toss well.
OTHER WAYS TO USE RADISHES
topping for tacos
add to a sandwich for extra crunch
add to chicken salad, crab salad, egg salad
shred and then add salt and grass fed butter to make a spread for bread, tortillas, eggs
mix with olive oil and feta for a nice dip
add to Cole slaw
If you like a little spicy kick, try some radishes today. Radishes are easy to grow, so get seeds and get in the ground or a pot. You'll be happy you did.
Here's to your health! Happy Cooking!