Radishes

Radishes

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Radishes vary in size, shape, color, and pungency, from the classic cherry-size red to a variety of finger-size icicle radishes. The radish root is 94 percent water and claims modest nutritional value, offering a smattering of minerals like potassium, phosphorous, magnesium, and iron. Radish greens are an excellent source of vitamins A, C, and the Bs.

How to Prepare:

Radishes may need a good scrubbing to remove garden soil, but do not need to be peeled. Trim off any damaged areas.

How to Store:

Store radishes for up to 2 weeks in a plastic bag or damp-wrapped in the refrigerator. Store green tops separately, wrapped in a damp towel in the hydrator drawer. Use as soon as possible. For longer-term storage, daikon and winter radish varieties may be packed in moist sand and kept in a cool but not freezing location.

How to Cook:

Radishes can be enjoyed raw, sliced, or grated into salads and slaws, or sliced into sticks for dipping. Can also be eaten cooked, steamed, or stir-fried.

Information adapted from From Asparagus to Zucchini

Recipes

Greens with Radishes and Snap Peas

Ingredients

  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon whole-grain mustard
  • ½ teaspoon sugar
  • kosher salt and black pepper
  • 1 large head Boston lettuce, leaves torn (about 10 cups)
  • 1 medium head radicchio, leaves torn (about 4 cups)
  • 1 bunch radishes, cut into thin wedges
  • ½ pound snap peas, trimmed and cut into ½-inch pieces

Preparation

In a large bowl, whisk together the oil, vinegar, mustard, sugar, 1 teaspoon salt, and ½ teaspoon pepper. Add the lettuce, radicchio, radishes, and snap peas and toss to combine.

Recipe courtesy of Charlyne Mattox

 

Herby Black Rice Salad with Radishes and Ricotta Salata

Ingredients

  • ¼ cup olive oil
  • 2 tablespoons Sherry vinegar or red wine vinegar
  • Kosher salt and freshly ground black pepper
  • 1 cup black rice
  • Kosher salt
  • 2 cups mixed radishes, sliced, quartered
  • Freshly ground black pepper
  • 2 ounces ricotta salata (salted dry ricotta), thinly sliced
  • ¼ cup chopped unsalted, roasted almonds
  • ¼ cup chopped fresh dill
  • 2 tablespoons chopped fresh chives

Preparation

Combine oil and vinegar in a small airtight container; cover and shake well. Season with salt and pepper. Combine rice and 1¾ cups water in a medium saucepan; season with salt. Bring to a boil on stove over high. Reduce heat, cover saucepan, and simmer until rice is tender and liquid is absorbed, 45–50 minutes. Remove from heat, fluff rice, and let sit, covered, 10 minutes. Let cool. Just before serving, toss rice and radishes with dressing in a large bowl; season with salt and pepper. Add ricotta salata, almonds, dill, and chives and toss.

Recipe courtesy of Chris Morocco

 

Radish and Arugula Crostini with Brie

Ingredients

  • 16 (½-inch-thick) slices diagonally cut French bread baguette (6 ounces)
  • Cooking spray
  • 1-½ cups sliced radishes
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon salt
  • 4 ounces Brie cheese (about ½ cup)
  • 2 cups baby arugula leaves

Preparation

Preheat oven to 400°. Arrange bread slices on a baking sheet; coat with cooking spray. Bake at 400° for 5 minutes or until golden brown and toasted; cool. Combine radishes and next 4 ingredients (through salt) in a medium bowl, and toss to coat. Spread each bread slice with about 2 teaspoons cheese; top with a single layer of arugula and a layer of radish slices.

Recipe courtesy of Adam Hickman

 

Radish Raita

Ingredients

  • 1 cup plain whole-milk yogurt
  • ⅓ cup chopped fresh mint and/or cilantro
  • 1 serrano chile, seeded, finely chopped
  • 2 tablespoons finely chopped red onion
  • 1 tablespoon fresh lime juice
  • 1 cup coarsely grated red radishes, plus more for serving
  • Kosher salt
  • Olive oil and fresh cilantro leaves (for serving)

Preparation

Mix together yogurt, mint, chile, onion, and lime juice. Gently fold in radishes; season with salt. Serve raita drizzled with oil and topped with cilantro and more grated radish.

Recipe by Dawn Perry

 

Radish and Avocado Sandwich

Ingredients

  • Thinly sliced radishes
  • Extra-virgin olive oil
  • Fresh lemon juice
  • Coarse salt
  • Freshly ground pepper
  • Sliced avocado
  • Whole-grain bread
  • Finely grated lemon zest

Preparation

Toss radishes with oil, lemon juice, salt, and pepper. Repeat with avocado, and mash onto bread. Pile on radish mixture, and sprinkle with lemon zest. Drizzle with oil.

Recipe courtesy of Martha Stewart

 

Collard Green and Radish Slaw with Crispy Shallots

Ingredients

  • 2 small shallots, sliced into rings
  • 6 tablespoons vegetable oil
  • Kosher salt
  • 1 bunch collard greens (about 10 oz.), center ribs and stems removed, thinly sliced crosswise
  • 6 small radishes, trimmed, sliced
  • 2 tablespoons white wine vinegar
  • Freshly ground black pepper

Preparation

Cook shallots and oil in a small saucepan over medium-high heat, stirring occasionally, until shallots are golden, 8–10 minutes. Using a slotted spoon, transfer shallots to a paper towel–lined plate; season with salt. Transfer oil to a small bowl and let cool. Combine collard greens, radishes, and vinegar in a large bowl; season with salt and pepper. Drizzle with shallot oil and toss to coat. Top with crispy shallots.

Recipe by Dawn Perry