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.
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.
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.
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
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)
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.
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.
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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)
The recipe for the actual salad is in Secrets of the Best Chefs by Adam Roberts.