Feta Snack with Spring Radishes From Root to Leaf by Steven Satterfield
“Though good with any fresh vegetable, this sharp, creamy feta dip, smoothed with a little buttermilk, is exceptional with crisp spring radishes.”
Makes 1 cup feta mixture
8 ounces goat’s milk feta, preferably in brine ¼ to ½ cup buttermilk ½ teaspoon flaky sea salt ½ teaspoon freshly ground black pepper Extra virgin olive oil Radishes and other vegetables for dipping In a medium bowl, crumble the feta. With a rigid whisk, smooth out the feta first, then add buttermilk 1 tablespoon at a time until the mixture is smooth and the consistency of a creamy dip. Spoon the mixture into a small serving bowl and top with flaky sea salt, black pepper, and olive oil. Serve with raw radishes or other crudites.
Avocado and Radish Mini-Tartines From The French Market Cookbook By Clotide Dusoulier
2 avocados 4 teaspoons freshly squeezed lemon juice 1 teaspoon ground cumin ½ teaspoon fine sea salt Freshly ground black pepper Hot sauce (optional) 1 slim baguette A bunch or two of radishes, trimmed
Scoop the avocado flesh into a bowl. Add the lemon juice, cumin, and salt and season with pepper and hot sauce (if using). Mash the avocado roughly to get a slightly chunky texture. Taste and adjust the seasoning; it should be so zesty you have to resist eating the whole bowl with a spoon.
Slice the baguette at an angle into ½-inch slices and spread the slices with the mashed avocado. Using a mandolin slicer or very sharp knife, slice the radishes crosswise into paper-thin rounds. Scatter on top of the avocado, sprinkle with a touch more salt, and serve.
Radish Butter From The Lee Brothers Simple Fresh Southern Knock Out Dishes with Down Home Flavor
“Spread it on rye toast points, unsalted crackers, celery sticks, endive leaves, or crunchy (lettuce) hearts.”
½ pound radishes, trimmed, at room temperature 6 tablespoons unsalted butter, completely softened ¼ teaspoon kosher salt, or ½ teaspoon Maldon salt 1/8 teaspoon freshly ground white or black pepper About 24 thinly sliced rye toast points, toasted slices of French bread, water crackers, 2-inch celery sticks, endive leaves, or romaine heart halves Put the radishes in the bowl of a food processor and pulse until the radish is chopped into very fine dice, four or five 3-second pulses. Transfer the contents to a length of cheesecloth or a double thickness of paper towels and wring out the excess liquid. Transfer to a medium bowl and add 4 tablespoons of the butter. With a rubber spatula, cream the radish and butter together, in a smooth, pliable mass. Transfer the mixture to a 2-cup ramekin or bowl, sprinkle with the salt and pepper over the top, and serve immediately. (The butter will keep, covered with plastic wrap, in the refrigerator for up to 2 days. Remove it from the refrigerator 15 minutes before serving to let it soften. Sprinkle the salt and freshly ground pepper over the radish butter before serving).
Radish and Walnut Salad with Parmigiano-Reggiano From Root to Leaf by Steven Satterfield Serves 4
¾ cup walnut halves and pieces 2 tablespoons walnut oil 2 medium watermelon radishes Juice of ½ lemon ½ teaspoon of fine sea salt Coarse flaky sea salt 1 ounce Parmigiano-Reggiano, swiped on a Swiss peeler
Heat the oven to 300 degrees. In a small bowl, toss the walnuts with 1 tablespoon of the walnut oil. Spread the nuts on a baking sheet in a single layer and place in the oven. Toast the nuts until fragrant, about 5 minutes, then remove from the oven and let cool. Meanwhile, thinly slice the radishes on a mandolin. Cut any larger rounds into halves or quarters, and mix them together in a medium bowl. Add lemon juice and fine sea salt and mix together. Divide the radish mixture among 4 salad plates. Sprinkle with the coarse sea salt, toasted nuts and shaved cheese. Drizzle each plate with the remaining 1 tablespoon walnut oil.
Radish Sandwiches with butter and salt From Root to Leaf by Steven Satterfield
“The French figured out a long time ago that the best way to cut the heat of a raw radish is to dip it into softened butter and sprinkle it with salt. They also take it one step further and put it on a baguette, turning it into a light lunch or a snack with wine. The trick is not to skimp on the radishes or the butter. Think of the radish as the meat and the butter as the mayo. If you’re feeling creative, whip the butter with fresh herbs like chives or tarragon (or parsley).”
3 to 4 small sandwiches or 10 to 12 hors d’oeuvres 1 standard-size baguette 6 tablespoons unsalted butter, room temperature 1 teaspoon flaky sea salt 1 bunch radishes, trimmed, washed, and thinly sliced 1 small handful arugula Pinch of fresh garden herbs Slice the baguette lengthwise and crosswise, creating 4 quarters. Place the bread on a cutting board cut sides up. Spread each quarter with softened butter, and sprinkle with salt. Pile sliced radishes onto each quarter, pressing them firmly into the butter. Lay the arugula and herbs across the bottom quarters, and top with the corresponding tops. Press down on the halves firmly with your palms. Place the sandwiches on a cutting board and cut into small sandwiches or hors d’oeuvres.
Honey-Roasted Radishes By Diane Morganfrom Fine Cooking Issue 122
Roasting mellows radishes’ sharp bite, as does a touch of honey and delicate white balsamic vinegar. Wilted radish tops add great texture and a pop of color to the dish. Serve with lamb, steak, or pan-roasted trout.
1 lb. radishes (about 1 bunch), tops removed and reserved 1 Tbs. honey 1/2 Tbs. unsalted butter, melted 1/2 Tbs. white balsamic vinegar Kosher salt and freshly ground black pepper Position a rack in the center of the oven, set a 12-inch ovenproof skillet (preferably cast iron) on the rack, and heat the oven to 450°F. Trim the radishes and then halve or quarter them lengthwise, depending on their size. Trim and discard the stems from the tops, wash the leaves thoroughly, and pat dry or dry in a salad spinner. In a medium bowl, combine the honey, butter, vinegar, 1/2 tsp. salt, and 1/2 tsp. pepper. Add the radishes and toss until coated. Transfer to the hot skillet, spread in a single layer, and roast, stirring occasionally, until the radishes are crisp-tender, 15 to 20 minutes. Remove from the oven, add the radish leaves, and toss until the leaves are just wilted; serve.