The first thing I noticed was the size; the largest in the bunch is almost three inches long. Second, almost all of the radishes in this bunch (actually, all of the bunches) were very large. Third, they are extremely crisp and delicious.
Picture 1 shows the entire bunch. I've never paid $2.00 a bunch for plain old radishes before. However, this was a special occasion and these were worth it. I'd never seen radishes this big before.
Picture 2 shows the largest one in the bunch.
Picture 3 shows that one sliced open. Notice there are no woody or discolored parts to it at all.
The next thing to do was find some delicious radish recipes. This one sounded good.
Radish, Butter and Bread
1 bunch (approximately 2 dozen) small, firm, fresh radishes*
8 slices best-quality dark or white bread, cut into quarters**
1/2 cup unsalted butter, room temperature
Fleur de sel, coarse salt, or sea salt
* Vari-colored radishes may be used.
** Purchase whole loaves of bread that you will slice yourself.
Wash (don't peel) and trim radishes; set a dozen or so tender, fresh leaves aside. Place the washed whole radishes in a plastic container; fill container with enough water to cover the radishes, add 4 to 6 ice cubes, and refrigerate for at least 1 hour.
Just before serving, thinly slice radishes into rounds (sliced paper thin like translucent sheets of ice). Each radish round should be tipped with color. Chop or sliver radish leaves.
Spread one side of each piece of bread generously with butter. Top with some chopped radish leaves and then cover with the slices of radishes.
Serve, offering the salt at the last minute before eating (let each guest sprinkle the salt on).
NOTE: Serve with a white wine such as pinot gris wine or chardonnay wine.
Makes approximately 8 to 10 serving.
So did this one.
Baked Radish Chips RecipeMakes 1 serving
|1||tsp chili powder|
|1/2||tsp garlic salt|
- Thinly slice radishes
- Steam in microwave for 5 minutes
- Put in bowl with spices; stir
- Bake at 350 degrees for 10 minutes, flip the chips, and bake for another 10 minutes.
And finally, these.
Mexican Coleslaw4 cups shredded coleslaw mix (from a 16-ounce bag)
- 1-1/2 cups radishes cut in thin wedges
- 1 can (19 ounces) black beans, rinsed and drained
- 2/3 cup thick and chunky salsa
- 1/4 cup reduced-calorie mayonnaise
In a medium bowl combine coleslaw mix, radishes and black beans. Stir in salsa and mayonnaise. Serve immediately.
Yield: 4 to 6 portions, 7 cupsCool Mediterranean Pasta with Radish and Orange
- 8 ounces (3 cups) rotelle pasta (uncooked)
- 2 cups fresh spinach leaves torn in bite-sized pieces
- 1-1/2 cups thinly sliced radishes
- 1 cup fresh orange chunks
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons reduced-calorie mayonnaise
- 1 teaspoon oregano leaves, crushed
- 1 teaspoon minced garlic
- 1 teaspoon salt
Cook pasta in salted water according to package directions; drain and rinse under cold water. Place in a large bowl along with spinach, radishes and orange. In a small bowl combine olive oil, vinegar, mayonnaise, oregano, garlic and salt. Pour over pasta mixture. Sprinkle capers, if desired. Serve immediately or cover and refrigerate up to 3 hours.
Yield: 4 to 6 portions, 7 cups