- Radish salad: (adapted from an interview of Deborah Madison/The Splendid Table)
I slice the radishes paper-thin, and they get so translucent, delicate and delicate-tasting. Then I mix them all with some things like radish sprouts, maybe some of the radish leaves, a little salt and pepper, lemon juice and olive oil. I put in some very thin slices of a dry Monterey Jack cheese, an aged Gouda or maybe manchego, which isn’t the usual thing to do with radishes. But I think that the proteins and caseins in the cheese give it such a round, wonderful taste. It’s one of my favorite salads, and it’s absolutely beautiful
- Piquant Radish Soup with Crème Fraiche; from Vegetarian Times
1/2 lb. radishes, halved (3 cups)
1 small russet potato, peeled and cut into chunks
1 small white onion, quartered
1 Tbs. unsalted butter
1/4 tsp. white pepper
1 Tbs. prepared horseradish sauce
2 Tbs. crème fraîche, plus more for garnish, optional—see note
- Pulse radishes and potato in food processor until finely chopped. Transfer to bowl, wipe out food processor, and set radish mixture aside.
- Pulse onion in food processor until finely chopped.
- Heat butter in saucepan over medium heat. Add onion, and cook 3 minutes, or until translucent. Add radish mixture, white pepper, and 31/2 cups water. Bring soup to a boil, reduce heat to medium-low, and simmer, covered, 30 minutes.
- Remove soup from heat, stir in horseradish, and purée in food processor in batches until smooth. Add crème fraîche, and purée until combined. Season with salt, if desired. Serve garnished with radish, greens, and crème fraîche (if using).
NOTE: To make crème fraiche: Add 2 tbs buttermilk to 1 cup heavy cream.; stir to combine. Cover, and leave in a warm dry place—not the refrigerator—for 12-16 hours. Like magic—the cream thickens and turns into a delicate, complex concoction that adds great flavor to everything it comes in contact with.
- Raita: Add 3 tbs of chopped radish, 1 tbs chopped onion, and 3 tbs of chopped cucumber to one cup yogurt. Add ¼ cup chopped parsley and mix thoroughly, .
- Radish toast. Butter a slice of toast and cover with a thin slice of radish.
- Braised radishes
3/4 lb. radishes (about 1 bunch), tops removed and reserved
1 Tbs. unsalted butter
1/3 cup lower-salt chicken or vegetable broth
1 tsp. cider vinegar
1 tsp. granulated sugar
Trim the radishes and slice them crosswise into 1/3-inch-thick rounds. Trim and discard the stems from a small handful of the tops, wash the leaves thoroughly, pat dry, and then finely chop enough to measure 2 Tbs. (Save the rest of the tops for another use.)
In a 10-inch skillet, melt the butter over medium heat. Add the radishes and cook, stirring occasionally, until they begin to soften, 5 to 7 minutes. Add the broth. Bring to a simmer, cover, and cook until the radishes are crisp-tender, 5 to 7 minutes. Uncover, raise the heat to high, and add the vinegar, sugar, and 1/2 tsp. salt. Cook, stirring occasionally, until the liquid is reduced to a glaze, 2 to 3 minutes. Garnish with the chopped leaves and serve.
- Grated radish dressing
Trim 1 bunch radishes and chop them roughly. Place them in a food processor and pulse to grate. Combine with 1 tbs soy sauce and 1 tbs rice wine vinegar. Serve with broiled fish.
- Cabbage radish slaw
1 1/2 pound cabbage, cored and thinly sliced (6 cups)
2 1/2 teaspoons salt
2 tablespoons olive oil
3 tablespoons red-wine vinegar
1 1/2 tablespoons honey mustard
1/4 teaspoon black pepper
5 radishes, thinly sliced
Toss cabbage with salt in a large bowl and let stand, stirring occasionally, 20 minutes.
Meanwhile, whisk together oil, vinegar, honey mustard, and pepper in a small bowl until combined.
Rinse cabbage with cold water in a colander, then firmly squeeze handfuls to remove excess water and transfer cabbage to cleaned bowl. Add radishes and dressing to cabbage, tossing to combine.
- Layer into sandwiches
Thin slices of radish add crunch and tang to sandwiches such as egg salad, tuna, and roast beef.
- Microwaved radishes
Steam trimmed radishes in a covered microwave safe container for 8 minutes, or until fork tender. Drain and toss with butter, serve immediately.