I have two bunches of fresh radishes - what's your favorite way to eat them?

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9 Comments

HalfPint May 30, 2013
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.
 
TobiT May 30, 2013
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.
 
pierino May 29, 2013
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.
 
cookinginvictoria May 29, 2013
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/9110-radish-and-pecan-grain-salad
 
AntoniaJames May 29, 2013
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/6685-roasted-radishes-and-root-vegetables-with-rosemary-and-mustard

As is this one (Roasted Spring Root Veggies with Horseradish Thyme Butter):
http://food52.com/recipes/17597-roasted-spring-root-vegetables-with-horseradish-thyme-butter .
So delicious, both of them. ;o)
 
hardlikearmour May 29, 2013
I can second AJ's suggestion for the Roasted Spring Root Veggies -- it is quite delicious!
 
hardlikearmour May 29, 2013
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/17570-shaved-radish-and-turnip-salad
The recipe for the actual salad is in Secrets of the Best Chefs by Adam Roberts.
 
petitbleu May 29, 2013
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.
 
Mr_Vittles May 29, 2013
Pickle'em or Slice'em thin in salads.
 
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