Radishes are an ever-present addition to salads and slaws, but usually thinly sliced and in small quantities. Radishes never seem to be the center of attention! We just got a delivery of some gorgeous, locally-grown radishes (pictured above in our cooler) that deserve to be the main attraction on the plate, and we wanted to share a few recipe ideas to help you get going!
Thanks to Timo Perez, the Baldwin County farmer who grew these beauties for us!
Roasted Radishes with Brown Butter, Lemon, and Radish Tops
Bon Appétit | April 2011
by Tasha de Serio
Brief high-heat roasting mellows a radish's peppery flavor and turns it into a whole new root vegetable. Using the green radish tops adds color and amps up the radish flavor. Be sure to rinse the green tops thoroughly before using them. This would be a great side dish for roasted pork loin or leg of lamb.
2 bunches medium radishes (such as red, pink, and purple; about 20)
1 1/2 tablespoons olive oil
Coarse kosher salt
2 tablespoons (1/4 stick) unsalted butter
1 teaspoon fresh lemon juice
Preheat oven to 450°F. Brush large heavy-duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.
medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.
Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.
Radishes with Butter and Salt
2004, Barefoot in Paris, All Rights Reserved
2 bunches radishes with the tops intact
Sea salt
Good salted butter or Herbed Butter, recipe follows
1 French baguette, sliced diagonally, and lightly toasted
Arrange the radishes on a bed of sea salt. Spread the butter on slices of toasted bread and arrange artfully on a platter. Serve at room temperature.
Herbed Butter:
1/4 pound unsalted butter, at room temperature
1 1/2 teaspoons minced scallions
1 1/2 teaspoons minced fresh dill
1 1/2 teaspoons minced fresh parsley leaves
1/2 teaspoon freshly squeezed lemon juice
1/2 teaspoon kosher salt
Pinch freshly ground black pepper
Combine all the ingredients in the bowl of an electric mixer fitted with the paddle attachment on low speed until combined. Do not whip.
Orange, Radish, and Mint Salad
2006, Ellie Krieger, All Rights Reserved
4 navel oranges
1/2 red onion, thinly sliced
8 radishes, halved and thinly sliced
1/4 cup fresh mint leaves, torn
2 tablespoons olive oil
1/4 teaspoon salt
Freshly ground black pepper
Cut the top and bottom off of each orange. Stand the orange on 1 end on a cutting board and, following the curve of the fruit, cut away the skin and pith of the orange. Cut each orange section out of its pith.
In a medium bowl toss together the orange sections, onion, radishes, and mint leaves. Drizzle with oil and season with salt and pepper.
And a recipe we featured to our Produce Club back in the Spring that we wanted to share again!
Farro, an ancient grain, is available in Italian groceries, health-food stores and most well-stocked markets. If you cannot find farro, you can use bulgur instead. Place 1 cup bulgur in a large heatproof bowl and pour in 2 cups boiling water. Let stand for 30 minutes, then fluff with a fork.
1 cup farro
Juice of 2 lemons
1/4 tsp. salt
Freshly ground pepper, to taste
1/4 cup olive oil
8 radishes, thinly sliced
1/2 English (hothouse) cucumber, peeled,
halved lengthwise and thinly sliced
1/3 cup loosely packed fresh mint leaves,
finely chopped
6 oz. baby spinach
5 oz. feta cheese, crumbled
In a saucepan over high heat, combine the farro and 2 cups water and bring to a boil. Reduce the heat to low, cover and simmer until the grains are plump and tender to the bite, about 30 minutes. Remove from the heat, uncover and let cool slightly. (The farro can be prepared up to 1 day in advance and stored in the refrigerator.)
Meanwhile, in a large bowl, whisk together the lemon juice, salt and a pinch of pepper. Gradually whisk in the olive oil until smooth.
Add the radishes, cucumber, mint and farro to the vinaigrette and toss to coat evenly. Gently toss in the spinach and feta and serve. Serves 4
Adapted from Williams-Sonoma Food Made Fast Series, Salad, by Brigit L. Binns (Oxmoor House, 2007).
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