Radishes
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.
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.
French Breakfast Radishes
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Red Radishes
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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.
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.
Raw Radish Threads with Green Onion Oil
From All Under Heaven: Recipes from the 35 Cuisines of China by Carolyn Phillips
Serves 2 to 4
Appetizer or side dish
1 pound radishes
1 teaspoon sea salt
1 ½ green onions, trimmed
1/8 cup peanut oil or vegetable oil
Peel the radish and trim off the root end. If you are grating by hand, leave on the stem end to act as a handle; otherwise, discard it.
Grate the radish either by hand or with a food processor. I personally prefer the long threads that are made with a Chinese grater, but not using one certainly isn’t a deal breaker. Place the grated radish in a colander set in the sink or on a large plate. Toss the radish threads with the salt and let the moisture from the radish drip out over an hour or two.
Gently squeeze clumps of the radish threads between your hands to remove the remaining water and place the squeezed radish in a medium work bowl. Refrigerate the threads for at least an hour or two, so they are well chilled.
Slice the green onions as thinly as you can and place in a heatproof bowl. Heat the oil in a small saucepan or wok until it just barely starts to smoke and immediately pour it over the green onions. Use chopsticks to move the onions around in the hot oil so that they cook evenly, and then let the onions and oil come to room temperature.
Up to an hour before serving, thoroughly toss the radish threads with the onions and oil; taste and adjust the seasoning, if necessary.
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.
From All Under Heaven: Recipes from the 35 Cuisines of China by Carolyn Phillips
Serves 2 to 4
Appetizer or side dish
1 pound radishes
1 teaspoon sea salt
1 ½ green onions, trimmed
1/8 cup peanut oil or vegetable oil
Peel the radish and trim off the root end. If you are grating by hand, leave on the stem end to act as a handle; otherwise, discard it.
Grate the radish either by hand or with a food processor. I personally prefer the long threads that are made with a Chinese grater, but not using one certainly isn’t a deal breaker. Place the grated radish in a colander set in the sink or on a large plate. Toss the radish threads with the salt and let the moisture from the radish drip out over an hour or two.
Gently squeeze clumps of the radish threads between your hands to remove the remaining water and place the squeezed radish in a medium work bowl. Refrigerate the threads for at least an hour or two, so they are well chilled.
Slice the green onions as thinly as you can and place in a heatproof bowl. Heat the oil in a small saucepan or wok until it just barely starts to smoke and immediately pour it over the green onions. Use chopsticks to move the onions around in the hot oil so that they cook evenly, and then let the onions and oil come to room temperature.
Up to an hour before serving, thoroughly toss the radish threads with the onions and oil; taste and adjust the seasoning, if necessary.
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 Morgan from 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.
By Diane Morgan from 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.
Steak Salad with Harissa Potatoes and Crunchy Radishes
From bonappitet.com
1 lb. baby potatoes
½ cup kosher salt, plus more
10 oz. skirt steak, trimmed
7 Tbsp extra-virgin olive oil, divided
6 Tbsp. harissa paste, divided
3 Tbsp. red wine vinegar
2 large handfuls of baby mustard greens, arugula, or spinach
4 radishes, thinly sliced
Flaky sea salt
Freshly ground black pepper
1 lemon, halved
Place potatoes in a medium saucepan, cover with 3 qt. water and ½ cup kosher salt, and bring to a simmer over medium-high heat. Cook, uncovered, until potatoes are tender when pierced with a fork, 12–14 minutes. Drain potatoes and transfer to a plate. Let sit until cool enough to handle.
Meanwhile, cut steak in half crosswise. Season all over with kosher salt. Transfer steak to a shallow bowl and add 2 Tbsp. oil and 2 Tbsp. harissa. Using tongs, turn to coat. Let steak sit at least 15 minutes and up to 24 hours.
Whisk together vinegar and 3 Tbsp. oil in a medium bowl. Gradually whisk in 2 Tbsp. harissa. Taste the dressing. If it’s pungent and strong, stop there; if you feel like it could take a bit more heat and flavor, add remaining 2 Tbsp. harissa. Add potatoes to dressing, smashing them lightly with your hands to expose some of the flesh so it can soak up some of the vinaigrette.
Heat remaining 2 Tbsp. oil in a medium skillet over medium-high. Cook steak in a single layer, undisturbed, until well charred, 3–4 minutes. Turn steak and continue to cook until other side is charred, 2–3 minutes longer. Transfer steak to a cutting board. Let rest for a few minutes, then thinly slice against the grain.
If packing for lunch, divide potatoes and harissa dressing between 2 airtight containers. Layer sliced steak over potatoes. Divide greens and radishes between containers. Season with sea salt and a few cranks of pepper. Nestle 1 lemon wedge into each. Cover and chill until lunchtime.
Let container sit at room temperature for 15 minutes before eating so oil loosens up and meat isn’t fridge-cold. Squeeze lemon wedge over, reseal container, and shake to coat everything in dressing. Transfer steak salad to a bowl if desired.
Do Ahead: Steak salad can be assembled 3 days ahead. Keep chilled.
French Breakfast Radishes with Nori, Tamari, and Avocado
From Vedge by Rich Landau and Kate Jacoby
Serves 2 to 4
1 pound French Breakfast radishes, greens removed, leaving 1 inch of stem intact
1 teaspoon rice wine vinegar
1 ½ teaspoons salt
1 avocado, pitted, peeled, and chopped
1 tablespoon freshly squeezed lemon juice
1 tablespoon chopped scallions, white and light green parts only
½ teaspoon freshly ground black pepper
1 sheet nori, cut into thin strips with scissors
2 tablespoons tamari
Cut the radishes in half lengthwise, then toss in a medium bowl with the vinegar and 1 teaspoon of the salt. Set aside at room temperature for at least 15 minutes and up to 30 minutes.
Meanwhile, mash the avocado in a medium bowl with the lemon juice, scallions, pepper, and remaining ½ teaspoon salt.
Arrange the radishes on a tray. Place 1-inch round dollops of the avocado salad next to the radishes. Sprinkle the nori strips on top of the radishes and serve the tamari in a ramekin alongside for dipping.
Tip: For added crunch and toasty flavor, try garnishing the avocado with toasted black or white sesame seeds.
From Vedge by Rich Landau and Kate Jacoby
Serves 2 to 4
1 pound French Breakfast radishes, greens removed, leaving 1 inch of stem intact
1 teaspoon rice wine vinegar
1 ½ teaspoons salt
1 avocado, pitted, peeled, and chopped
1 tablespoon freshly squeezed lemon juice
1 tablespoon chopped scallions, white and light green parts only
½ teaspoon freshly ground black pepper
1 sheet nori, cut into thin strips with scissors
2 tablespoons tamari
Cut the radishes in half lengthwise, then toss in a medium bowl with the vinegar and 1 teaspoon of the salt. Set aside at room temperature for at least 15 minutes and up to 30 minutes.
Meanwhile, mash the avocado in a medium bowl with the lemon juice, scallions, pepper, and remaining ½ teaspoon salt.
Arrange the radishes on a tray. Place 1-inch round dollops of the avocado salad next to the radishes. Sprinkle the nori strips on top of the radishes and serve the tamari in a ramekin alongside for dipping.
Tip: For added crunch and toasty flavor, try garnishing the avocado with toasted black or white sesame seeds.
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Snow's Bend Farm ~ Coker, Alabama ~ 205-394-3561
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