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Serving Radishes
Filed under: Delicious Bite, Tagged as: delicious bites, radish
Round, red radishes are often called spring radishes because that’s when they are grown and harvested. But radishes grow in mild, cool climates throughout the year.
Most radishes can be served raw or cooked. Here are some ideas for serving radishes:
• Refrigerate in water to make them crisper and remove pungency.
• Serve raw in salads, as garnishes, and for crudités.
• Serve fresh with sweet butter and salt.
• Finely slice and serve in a sandwich with bread and butter.
• Slice radishes and onions into very thin rounds and toss with finely chopped fresh mint, olive oil, and lemon juice.
• Slice into a salad of oranges and walnuts with a scattering of arugula and dress with a walnut oil vinaigrette.
• Grate raw carrots and radishes with sweet-and-sour dressing and serve as a side dish.
• Slice, sauté quickly until crisp-tender in butter or olive oil, season with a dusting of sugar, freshly ground pepper, and salt.
• Braise or cook with a cream sauce.
• Cut into slices and add to stir-fry at the very last minute. Shredded daikon is good in stir-fries.
• “Pickle’ by mincing and marinating in vinegar.
• Make fans or “radish roses” by slicing several times across the top and down almost to the bottom. Place in iced water until the petals open and turn back.
• Use the piquant flavor of radish sprouts to flavor soups, sandwiches, omelets, or tofu.
• Green radish tops can be prepared like spinach, steamed or sautéed.
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