Pickle'em or Slice'em thin in salads.
I love radishes straight up, with good butter and sea salt, in salsas and slaws, on sandwiches, with lox and sour cream, roasted...They're great alongside rich foods as a foil to big flavors.
hardlikearmour is a trusted home cook.
There's a great radish salad served at the restaurant Grüner in Portland that's composed of shaved radishes, herbs, and pumpkin seed oil. It's fantastic. Here is my knock-off of the salad: http://food52.com/recipes...
The recipe for the actual salad is in Secrets of the Best Chefs by Adam Roberts.
AntoniaJames is a trusted source on Bread/Baking.
I never liked radishes in any form until I tried roasting them.
This recipe, posted by my darling little sister, is outstanding: (Roasted Radishes and Root Vegetables with Rosemary and Mustard) http://food52.com/recipes...
As is this one (Roasted Spring Root Veggies with Horseradish Thyme Butter):
So delicious, both of them. ;o)
I can second AJ's suggestion for the Roasted Spring Root Veggies -- it is quite delicious!
Amanda's radish and grain salad is one of my new recipe finds on food52. It sounds fairly conventional, but the combination of ingredients really sings: http://food52.com/recipes...
pierino is a trusted source on General Cooking and Tough Love.
I like to slice them communion wafer thin on the mandoline and incorporate them into a pan bagnat with really good tuna, tomato, basil and a generous amount of high end olive oil. For something a little different you can substitute watercress for the basil. Pan bagnat means "bathed bread", so it's going to be wet. It's supposed to be.
Smashed Radishes - pound each one lightly with hammer so it cracks but doesn't break apart. Marinate for no longer than half an hour in a few Tbsp of mirin (or rice vinegar sweetened with sugar) and soy sauce. Drain then sprinkle with toasted sesame oil. Great picnic snack.
HalfPint is a trusted home cook.
Don't know where I saw this (TheKitchn, maybe), but I love dipping smallish whole radishes in melted butter, then sprinkling with a little sea salt, let the butter set. It's fancy pancy looking and tastes great.
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Well played. You deserve a cookie.
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