Make Ahead
Quick Radish Relish
Popular on Food52
14 Reviews
Lily V.
July 1, 2014
Wonderful recipe! I made it according to the recipe (first time) and it's already delicious and so pretty too.
drbabs
May 28, 2012
Funny, I made it with olive oil and just added red pepper flakes till I got the level of heat I wanted.
susan G.
May 28, 2012
I made it tonight with some incendiary Chinese chili oil. I used 1 tablespoon, and it would be fine with another teaspoon. I think it depends on the oil; they probably are very variable. To me, radishes and cucumbers are a bit dull, and this kind of shock treatment is very good for them!
Cristina S.
May 29, 2012
I think you're right, Susan--I bet every chili oil is a little different. Good idea to kind of test as you go, until you get the kind of heat you're looking for.
nutcakes
May 25, 2012
I also think this sounds great except for the amount of chile oil, I'd make it. It is just the kind of thing I like, I might try with 4 tsp chile oil. Photo is tantalizing.
drbabs
May 25, 2012
Cristina, this looks delicious. Question for you--is it really 4 tablespoons of chili oil?
Cristina S.
May 25, 2012
Hm. To be honest with you, I just kind of glugged some into a bowl when I was making it! I think maybe I overestimated when I was writing the recipe down. Perhaps start with two, then taste the dressing before you add more. (You can always sub in some neutral oil if you like.) Sorry not to be more exact!
Cristina S.
May 25, 2012
Oops, I just checked my cabinet-- I was using a chili-infused olive oil! So yes, I would recommend much less chili oil. Sorry for the confusion!
EmilyC
May 24, 2012
Love this! (I also think those cute little jars can make anything more fun to eat!)
hardlikearmour
May 19, 2012
Your photo is gorgeous! I think this would make an interesting variation for a muffaletta sandwich.
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