Radishes are one of the first vegetables to be harvested by most gardeners. Their crispy, colorful, flesh is relished as a sign more good food will be coming from the garden soon. Radishes are delicious sautéed in a bit of olive oil and rosemary, and of course they are so good raw with fresh cracked pepper, or added to cream cheese and cucumber sandwiches. Try my radish salad. It is colorful and refreshing. The salad removes the sharp bite most radishes hold making it appealing to everyone. You will like how easy this salad is. Radish Salad is a great side for any meal. I think you could mince the radishes and make a dip for an appetizer – oh good idea! However you serve it, it is a nice change!
2 bunches of radishes, about 20 good-sized radishes
tops from two green onions
2 tablespoons olive oil
2 tablespoons whole-grain mustard
2 tablespoons orange juice
2 tablespoons apple cider vinegar
2 tablespoons brown sugar, honey, or agave syrup
½ teaspoon black pepper
optional: pinch of red pepper flakes
½ teaspoon salt
Wash radishes. Slice the radishes very thin, about 1/8 inch thick. In a bowl place the radish slices and mix in the ½ teaspoon salt. This will remove much of the bite from the radishes and soften them a bit. Stir and allow to rest for 30 minutes. Stir a few times during the 30 minutes. After 30 minutes drain the radishes and place on paper towel and blot. Place the radishes in bowl. With a kitchen shears snip the onion tops into small, very thin rings and add to radishes. In a small jar mix the remaining ingredients and shake to blend. Pour over the radishes and stir to coat. You can serve this immediately or chill.
For a radish dip simply salt the slices and drain and blot. Then chop the radishes and onion tops into small pieces. Add the dressing and chill.
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