Radish with Butter and Sea Salt and Radish Greens Salad
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- 16-20 French breakfast radishes, scrubbed
- Best-quality butter, slighty softened
- 1/4 cup Dijon Vinaigrette
Pile radishes with pert green leaves still attached onto a plate. Set out a bowl of sea salt and a dish of butter. Pick up a radish, spread a bit of butter on it, sprinkle with salt, and eat the radish.
Place the leaves in a bowl. Drizzle the leaves with Dijon Vinaigrette, season to taste with salt and pepper, and enjoy as a salad.
Nutritional ContentCalories (kcal) 111.5 %Calories from Fat 97.0 Fat (g) 12.0 Saturated Fat (g)1.7 Cholesterol (mg) 0 Carbohydrates (g) 0.8 Dietary Fiber (g) 0.3 Total Sugars (g) 0.4 Net Carbs (g) 0.5 Protein (g) 0.1 Sodium (mg) 11.7Reviews Section
If you like radishes, you'll LOVE this radish salad recipe! It uses them two ways - roasted and raw - and has a bright radish green pesto on top.
I immediately thought, “Radish salad!”, when I opened our CSA box a few weeks ago and found a heap of gorgeous radishes inside. Often, radishes play second fiddle in green salads and noodle bowls, but at this time of year, when they’re extra-crisp, piquant, and even a little sweet, they deserve to be the star of the show.
This radish salad recipe puts them front and center. I use the roots two ways – roasted and raw – and dollop a bright, nutty radish green pesto on top. Instead of adding a bed of greens, I bulk this salad up with white beans. They offer a delicious creamy contrast to the crisp veggies, but that’s not all: because there aren’t any tender greens here, this recipe is perfect for making ahead. We’ll be packing it up for picnics all summer long, and I hope you will, too!
Before you go.
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April Bloomfield, from whose book A Girl and Her Pig (Ecco 2012) this recipe is adapted, calls this hands-on salad "the claw" because it involves sticking your hands in the bowl and "smooshing and bruising" the ingredients to really bring out the flavors. The idea is to smoosh the cheese just enough that some of it gets creamy and thickens the dressing while the rest holds its shape — what Bloomfield calls "little nuggets of salty sharpness." Because radishes and butter are a classic duo and radishes are at their peak, this is a perfect spring salad. Use all one kind of radish or a mixture. I use a mix of mustard greens to give it a little extra bite, but use greens of your choice.
1 pound radishes (about 25), topped, tailed and cut into large bite-sized pieces
Small handful basil leaves
2 1/2-ounce chunk of Parmesan, cut into slices, some thick and some thin
2 tablespoons fresh squeezed lemon juice, or to taste
3 tablespoons extra-virgin olive oil
2 small handfuls arugula or mixed mustard greens
Just before you serve, combine the radishes, basil and 3 healthy pinches of salt in a big bowl. Grab a handful of the mixture at a time and smoosh the basil and salt against the radishes for about 30 seconds to release the basil's aromatic oils. Add the cheese and do some more smooshing with the radishes until some of the cheese goes creamy, some is in little chunks and some is still in larger dime-sized chunks.
Add lemon juice and olive oil and toss well. Add the greens and toss. Taste and add more salt and lemon juice, to taste.
Grilled Radish, Greens and Lentil Salad
Radishes are one of my favorite foods of summer. So, imagine my delight when I received a bunch of multicolored radishes from our CSA. They’re gorgeous! And ever since then, beautiful red, purple and white radishes have been popping up nonstop in all of our salads. Also, radishes with a tiny schmear of butter make an amazing hot weather snack.
You can’t go wrong with a good radish.
For fun the other day, I decided to toss radishes with olive oil and sea salt and then grill them. When that worked well, I decided to do the same thing with the radish greens.
Wow. Talk about flavor! The grilling brings out a little bit of the sweet pepperiness in the radishes. And when combined with pink lentils and a lemon vinaigrette – it’s a perfect salad for hot weather.
Hakurei turnip, radish, and bitter greens salad + real life
A simple spring salad made with hakurei turnips, radishes, and bitter greens. Jump to recipe.
Let’s begin here: I hadn’t really meant to take a break from the blog, but it just kind of happened. At first, I was taking a little time to think about my blog and what it’s for. There are So.Many.Food.Blogs. And lots of them are the work of incredibly talented and passionate people. Sometimes it’s overwhelming to keep throwing my stuff out there, hoping that amidst all that greatness, my tiny slice of this huge internet will continue to be meaningful. (And please know, I am totally not fishing. These are just the cruel facts, people.)
So it started in March with me thinking I should take a small break. Meet some of the other pressing deadlines for my freelance stuff and give myself time to think on things. I’ve had a few ideas floating around for a while now, but never seem to find the pause button I need to see them through.
And then, so predictably, life happened. I spent a lot of the month not working on the weekends and instead spending time with the family . Things on the home front are in flux these days, with our oldest daughter quickly becoming an all-out kid, and really neither Brian nor I have any idea how to deal with this new person and her eternal quest for independence. I mean, I think of myself as being really good at parenting the littles. But bigs? I am lost. For real .
Later, there were some health things with our oldest that we’re still wading through. I’ll say that I’m nearly positive that things are fine and are going to be fine, but we’ve had a few weeks with visits to various pediatric specialists, and no matter how brave or prepared or rational you are, that shit is scary. Also, in the face of all that, can I really wax on about a salad?
But writing about salad is kind of my job, so yesterday, despite all the uncertainty/worried stuff, I dragged myself to a favorite haunt to pick up some of whatever is good right now. The late start to spring has meant that there’s still relatively little local stuff to be had still, one can find motley bunches of asparagus, lots of radishes, turnips, herbs, and the beginnings of bitter greens.
Had I never belonged to a CSA, it’s certain that I’d never have come to love bitter greens as I do. They’re so perfectly of-the-moment, encapsulating all the verdant green-ness of the season in one bite. It’s also worth noting that the early bitter greens, like mustard, radish, and turnip greens, are all really great right now. As they age, the greens take on more bitter spiciness and toughen up quickly. Late in the season, they’re best braised but right now, they’re perfect for salads.
This salad is a riff on something I make each spring. Little white hakurei turnips have a milky bite and are one of my early spring favorites. Traditional radishes play off of them well, offering up a little spice. The greens wilt nicely under a sprinkle of sea salt and a light vinaigrette, and everything gets a final hit of sweetness from caramelized shallots.
French Breakfast Radishes Sautéed in Butter
The idea for this side dish came from Susan over at Susan eats London. It’s hardly a recipe, just French breakfast radishes split in half and sautéed in butter and olive oil.
French breakfast radishes are elongated, rosy-colored radishes tipped with white at the root end. The French adore them. You see them everywhere, but I can’t recall ever hearing them called breakfast radishes in France. No “radis petit-déjeuner.” No “bweakfast wadeeesh” either.
The exact reason for why they are called French breakfast radishes is unclear. From what I can find out, their name has nothing to do with the French having them for breakfast. Instead, it comes from the Victorians who liked to eat them for breakfast or afternoon tea. “French breakfast radish” is the blanket term for any small, oblong, pink and white-tipped radish. These kinds of radishes were considered French because of their association to the French from the English perspective (the English observed that the French liked to eat a lot of them). They became known as those French radishes that you had while sipping your English breakfast tea.
French breakfast radishes are the quintessential radish for slathering with good soft butter and dunking in flaky sea salt. They are also delicious sautéed in butter. Cooked, the radishes lose their bitter bite and they turn into succulent butter bombs. During cooking, the radishes give up some of their essence and make the most beautiful pink-hued sauce. They are impossible to resist.
Susan calls them food crack, and who can resist food crack? Not me!
1 bunch of French breakfast radishes, trimmed and halved lengthwise
How to prepare:
1. In a skillet large enough to accommodate all the radishes, melt a big knob of butter with a little bit of olive oil. When the butter begins to foam, add the radishes. Season them with salt and sauté them until the radishes lose their opacity and they all begin to turn translucent. Transfer the radishes to a serving dish and snip fresh chives over them before serving.
Getting to Know: Radishes
There’s a whole world of radishes beyond the tipped-and-tailed kind that are sold in plastic bags at the supermarket.
Cherry Belle Radish
The Cherry Belle is the radish you usually see at the supermarket. It’s harvested in both spring and fall so it can be sold year-round, and its relatively sweet flavor and mild spiciness make it a go-to radish for all kinds of dishes—not just salads. This usually crisp radish softens and transforms in our Butter-Braised Vegetables recipe (see related content). With these and other thin-skinned spring radishes, good things come in small packages: Large specimens may be tough, woody, and hollow.
Black Spanish Radish
This large, black-skinned radish—inside it’s white—looks a lot like a turnip turnips and radishes are both in the Cruciferae, or mustard, family. Like other winter radishes, it’s pungent and dry and has thicker skin than many more familiar radishes. It’s a stalwart of Eastern European cooking—probably because it lasts for months in storage, especially in cold climates. Russians, for example, like to slather a mix of grated black radishes and sour cream on dark bread.
Easter Egg Radish
Because they are harvested in the spring, Easter Egg radishes are small—about an inch around. The name, from their pretty pastel colors, encompasses a grouping of similarly sized and flavored radishes, including Ruby, Plum Purple, and Snow Belle. All are mild and crunchy, with bright white flesh and subtle heat that builds as you eat them. If they start to soften, revive them (and all radishes) in a bowl of ice water for about an hour this trick works with both whole and cut radishes.
White Icicle Radish
Featured as a “new” radish in a 1903 seed catalog, this heirloom radish is still in demand today. The name implies chill, but take a bite and watch out: The Icicle radish has a peppery flavor, sinus-clearing quality, and “slow-burning heat,” our tasters said. You can eat the greens of the Icicle radish—or any radish, for that matter—raw in salad or sautéed briefly. Refrigerate the greens separately otherwise, the leaves will pull moisture from the radishes.
French Breakfast Radish
With its tapered, rosy-colored root and telltale white tip, the French Breakfast radish is easy to recognize. It’s harvested primarily in the spring, when you’ll find it at your local farmers’ market. The French eat these radishes split and buttered—to balance the radishes’ heat—with sea salt and bread, and we like their crunch in our Arugula, Radish, Mint, and Pea Salad (see related content).
The name of this big Asian radish—it can grow close to 2 feet long—means “large root” in Japanese. The taste is more sweet than spicy but the finish is peppery. Its juicy texture draws comparisons with water chestnuts and jícama. Daikon is the soft white pile of shredded stuff next to the wasabi on your sushi plate, and it’s the bright yellow pickled slice that often accompanies Japanese or Korean food.
Cut into the thick, light-green skin of a Watermelon radish and you’ll find a shocking fuchsia center—it’s obvious where this (Eastern) radish got its (Western) name. Cut, these radishes look fabulous on a plate, which is probably why they are popular with chefs. The color fades when the radish is cooked, so we like it raw in salads or as crudités it tastes sweet and mildly spicy. “This radish tastes like a carrot,” one taster commented, “but it looks magical.”
Despite the name, the Snowball is actually a spring radish. Its round root (all radishes are root vegetables) ranges in size from 1 to 3 inches. As with all radishes, look for firm roots with smooth skins—wrinkles and cracks are signs of age. This radish has a peppery heat, similar to that of spicy mustard: One of our tasters warned, “You think you’re safe and then it hits you with a kicky bite.”
Slice into it and this Lime radish looks like a lime (some are greener than others). But that’s where the similarity ends. Tasters compared its intense kick with that of wasabi or horseradish (mustard oils give radishes, horseradish, and wasabi heat). Dubbed a “silent killer” by one taster, Lime radish makes a mean kimchi or slaw to go with fatty meats. Store this radish, and most other varieties, in unsealed plastic bags in the refrigerator they’ll keep for about a week.
5 Ways To Use Radishes and How To Store Them So They Remain Crisp
One of the very first crops that appear in our garden are radishes and by the end of summer we often struggle on various ways to use them.
As the garden begins to grow, it is so exciting watching those red globes pop through the surface of the soil. We can hardly wait to pull them out of the ground.
Radish seedlings poking through the garden soil.
We check the garden daily to determine whether they are ready to pick or not.
And when that moment comes when we eagerly pull out as many as we can.
The first several radishes are brought into the kitchen, washed off, and eaten whole.
You can&rsquot beat that crispy and zesty taste of a homegrown radish. It provides immediate satisfaction that the time and effort that you have spent in your garden is well worth it!
A handful of radishes pulled out of the garden.
However, over the next several days and weeks, you might be inundated with your radish crop. They all seem to come on at once.
And although we appreciate the garden producing radishes at a record rate, it is difficult to find various ways to use them.
Even though we continue to succession plant throughout the garden season, there are just sometimes that we have so many at once that we have to search for ways to use radishes that we&rsquove picked.
Our Top 5 Ways To Use Radishes
Eat Them Raw
As we already mentioned, our favorite way to use radishes is to eat them raw.
Eat raw radishes as a healthy snack or slice and put on your salad or sandwiches.
We eat them whole for a quick and healthy snack. However, we also love to slice them thin and put them on top of our salad and sandwiches.
And if you have never tried thinly cut strips of radishes on your tacos, you are missing out! The crunch and taste of fresh radishes as a topping for tacos is a must have, summer time treat in our house.
Serve With Butter and Salt
When I was first offered a radish that was coated in a thick tempered butter and served with sea salt for dipping I was more than hesitant to give it a try.
This was a strange concept for me and one I would have never considered when contemplating on how to use radishes.
Although the appetizer looked appealing, I was concerned that the flavors would not compliment each other to my liking.
But my curiosity was too much for me to deny them. Needless to say, with just one bite, I was hooked!
I knew then that I had found a new way to use my small Cherry Belle radishes from the garden.
Radishes dipped in butter then sea salt is a popular French appetizer.
And the preparation couldn&rsquot be easier! Simply trim off the roots, leaving the the stem and a few leaves.
Then soften a stick of unsalted butter just before the point of melting. Stir the butter and then dip your radishes in ¾ of the way to the top.
Place the radishes in the refrigerator or allow the butter to set before serving.
Add a little bowl of sea salt for dipping the bottom of the radish, and that you have a delicious appetizer on hand at a moments notice!
Pickle The Radishes
You can pickle the radishes to serve as a topping for burgers, tacos, salads, and more.
The salt and pepper crunch adds another depth of flavor to almost any dish!
In fact, we love to add pickled radishes to several of our Mediterranean, Vietnamese or Korean inspired dishes.
Pickle radishes made with water, vinegar, salt and sugar.
However instead of a long pickling process, we prefer to a quick overnight pickling brine that consists simply of vinegar, water, salt and a little bit of sugar.
The ratios can be adjust to your liking. However, as a guideline we use 1 cup water, ¼ cup vinegar, and 1 tablespoon of salt and a teaspoon of sugar/honey.
You can also add in other spices that you wish. Some suggestions that go perfectly with radishes are dill, garlic, mustard and cumin.
One of our absolute favorite ways to use up radishes are to roast them with other root vegetables.
The roasting process melds out the strong flavor and the cooking process makes them so tender that you can cut them with a fork.
Radishes roasted in the oven prepared for a healthy side dish.
Even those who don&rsquot like them raw, will love roasted radishes!
Because their taste is super mild, they will take on whatever spices that you use to season them.
We will use fresh rosemary or garlic and sprinkle them on top of the vegetables. Just roast them at 400°F until tender.
Substitute Whole Radishes for Potatoes
And you aren&rsquot going to believe this! But radishes make a fantastic substitute for potatoes in many recipes!
However, we found this out by accident when we were having a guest over for dinner who followed a low-carb diet.
We had planned on making pot roast and vegetables which typically included potatoes. So when searching what we could use instead, radishes came up as a low-carb substitute.
Instead of adding potatoes to your roasted chicken or pot roast, use radishes instead for a low-carb side dish.
We had plenty on hand, so we decided to give it a try.
They were absolutely delicious! And just like when they are roasted, their spicy flavor simply disappeared.
Since then we have used them in our Homemade Zuppa Soup recipe and we continue to use them in our Slow Cooker Pot Roast and Vegetables recipe too.
Storing Fresh Radishes
If you are like us, you may pick your radishes from the garden but don&rsquot have any immediate plans to eat them or add them to a recipe.
However, if left out on the counter they can become soggy very quickly.
As soon as you bring them inside, wash them off to remove the dirt.
Then you can store them in a sealed plastic bag with a wet paper towel wrapped around them. This is the preferred method of storage if you want to use the greens in other recipes.
Store radishes in cold water to keep them nice and crisp.
However, if you will only use the bulbs, you can store them in a container filled with cold water.
Simply cut off the roots and stem and place them in the water. We sometimes will even take it one step further and slice them into small sections for an easy snack.
Risotto with Radishes
This recipe goes well with grilled fish.
Serves 6 as main course
- 6 cups reduced-sodium chicken broth (48 fl ounces)
- 2 cups hot water
- 2 tablespoons unsalted butter, divided
- 1 medium onion, finely chopped (1 cup)
- 3 garlic cloves, finely chopped
- 1 pound Arborio rice (2 1/2 cups)
- 2/3 cup dry white wine
- 1/2 cup grated Pecorino Romano cheese
- 1 tablespoon white-wine vinegar
- 1 tablespoon extra-virgin olive oil
- 1 pound trimmed radishes, julienned
- 1 tablespoon finely chopped chives
Bring broth and water to a simmer in a 3-to 4-quart saucepan. Meanwhile, heat 1 tablespoon butter in a 4-to 5-quart heavy pot over medium heat until foam subsides, then cook onion, stirring occasionally, until just softened, about 5 minutes. Add garlic and cook, stirring occasionally, until softened, about 1 minute. Stir in rice and cook, stirring, 1 more minute. Add wine and cook, stirring, until absorbed, about 1 minute.
Stir 1 cup simmering broth into rice and cook, stirring constantly, keeping at a strong simmer until absorbed. Continue cooking and adding broth, about 1 cup at a time, stirring frequently and letting each addition be absorbed before adding the next cup, until rice is just tender and creamy-looking but still al dente, 18 to 22 minutes. Thin with some of remaining broth if necessary (you will have some left over). Remove from the heat. Stir in cheese, 1 teaspoon salt, 1/2 teaspoon pepper and remaining 1 tablespoon butter.
Whisk together vinegar, oil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Toss radishes with dressing and chives. Serve risotto topped with radishes.