Remove a thin slice from both the top and bottom of the radish. Use a food processor with the shredding blade or shred with a grater. If you have a mandolin slice the radishes a thin as possible.
Toss the shredded radishes with lemon juice and olive oil. The ratio should be 1 part lemon juice to 3 or 4 parts olive oil. Season to taste with salt and pepper.
Thin slices of radish can be sautéed in butter or oil and
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Tag Archives: radishes
Watermelon Radishes
You likely saw these once during the year, but if not, here they come. It's the season for root vegetables, and one of the most interesting ones is the watermelon radish. The outside is white to light green, but cut them open and the inside is pink-usually bright fuchsia These radishes are milder and sweeter than typical radishes. They are larger, too. They are an heirloom variety that came
What to do with radishes?
Last year I took a whole case fo radishes home that were about to be thrown out. Once I got them home, I had to figure out how to use all those tasty veggies. Here is little list of some of the things I did with my radishes. I hope it inspires....
Pickled radishes: I canned several small jars of radishes. This was my first time making pickled veggies, and only some came out well. I made a basic brine of
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Radishes in the Oven (or on the grill)
I learned this tip a while back and have enjoyed it often. Take piece of aluminum foil. Cut the greens off your radishes and wash thoroughly. Lay the radishes on the foil. Drop in a tablespoon or two of butter. Top with a clove or tow of minced garlic. Add a little water or an ice cube. Fold the foil over and crimp on all sides to make a packet. Throw it in the oven on fairly high hear (maybe 375) or on
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Gingery Radish Salad
This recipe comes from Molly Watson and I found it on About.com. This is a simple and easy way to serve radishes, and so refreshing on a hot day.
[caption id="" align="alignnone" width="210"]
photo by Molly Watson[/caption]
Toss thinly sliced radishes with freshly grated ginger and rice wine vinegar for the easiest - and most refreshing - of spring salads.
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
2 bunches radishes
2 Tbsp. rice wine vinegar
1/2 tsp. freshly
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photo by Molly Watson[/caption]
Toss thinly sliced radishes with freshly grated ginger and rice wine vinegar for the easiest - and most refreshing - of spring salads.
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
2 bunches radishes
2 Tbsp. rice wine vinegar
1/2 tsp. freshly
Spelt Berry, Radish and Fennel Salad
This recipe is adapted from one found on bon appetit. The orange and fennel play well against the nuttiness of the spelt berries and the slight spiciness of the radishes.
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Ingredients
- 2 cups spelt berries, soaked for several hours and rinsed
- Kosher salt
- 1 large fennel bulb (about 10 ounces), 2 tablespoons fronds set aside, bulb cut lengthwise into 1/4-inch slices
- 2 tablespoons plus 1/2 cup olive oil
- Freshly ground black pepper
- 1/3 cup fresh orange juice
- 1/4 cup fresh lime juice
- 1 small shallot or onion, minced
- 2 tablespoons chopped fresh dill plus 1/2 cup dills prigs, divided
- 1 teaspoon finely grated orange zest
- 4 large radishes,
Kohlrabi and Radish Salad
A customer shared this recipe and they love it. It comes from KalynsKitchen.com.
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Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 4 servings
Ingredients:
- 1 medium kohlrabi, trimmed and peeled
- 4 radishes, sliced thin
- ¼ red onion, sliced very thin
- 2 teaspoons fresh lime juice
- 2 tablespoons extra virgin olive oil
- Dash of agave nectar (optional)
- Sea salt and freshly ground pepper
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh basil
Preparation:
Slice the kohlrabi very thin and cut into matchsticks. Place in a mixing bowl and add radishes, red onion, lime, olive oil and a pinchRadishes
One of the first spring crops is the radish. Sadly, few people appreciate the radish. It’s a salad garnish for many. But here are some different ideas for how to use it:
Pickled
I had to twist Heather Haviland’s (Lucky’s Café) arm to take some beautiful radishes two weeks back. She hates radishes and I knew that. Heather, her sous chef, and I spend about an hour together each Saturday shooting the breeze and figuring out what they can do with some
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Pea Shoots & Radishes
Each week we try to introduce you to differentand unique ingredients…and sometimes thingsthat you just don’t know what to do with or might not even like. It’s our job to change your mind!
Pea shoots or pea tendrils are the “climbers” ona pea plant. They grow up the netting vertically and don’t have flowers on them. Flowers formpods. Pea shoots are extremely popular in the UK as a salad green. They are tender and flavorful raw. They are also useful in
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