
What is it?
The radish is a kind of root vegetable known for its fresh, peppery flavor and crisp, crunchy texture. The most common radish is the red globe which has a mildly peppery flavor, but there are many other varieties. Icicle radishes are long and white with a bit more peppery flavor, while watermelon radishes are known for their spring green exterior and striking fuchsia interior, as well as their sweet, mildly peppery flavor. The white-tipped red variety is known as the French breakfast radish, so named because it’s especially mild.
How to choose:
Radishes taste best in cool weather, before summer’s heat sets in, which makes them bitter. If you can, buy small radishes in bunches with the greens still attached; these are fresher than those in plastic bags, which may have been sitting around for a while. The tops should look bright green and fresh, and the radishes themselves should be firm and as unblemished as possible.
How to store:
When you get a bunch home, cut off the greens and refrigerate the radishes wrapped loosely in plastic.
Bigger specimens like watermelon radishes can be good keepers; farmers often cellar them for best flavor.
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Recipe
Roasted Radishes with Chive Butter
Roasting radishes brings out their sweetness while still retaining crunch.
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Recipe
Avocado Stuffed with Chicken, Radishes, Feta, and Cilantro
The ultimate no-cook summer meal, these stuffed avocados are refreshing and light but also deliciously satisfying. Round out the meal with a salad on the side.
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Recipe
Radish, Celery, and Frisée Salad with Lemon-Cumin Vinaigrette
This light, refreshing salad pairs perfectly with frittatas for breakfast or brunch, and rich stews or braises for dinner.
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Recipe
Nana’s Classic Latkes
My nana’s latkes were just too good to update, but I’ve given them a modern twist by garnishing with watermelon radishes and serving them as a base for a first-course…
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Grilled Pacific Halibut with Grilled Tomatillo-Poblano Salsa
Since you’re already firing up the grill, have a little fun and take advantage of that fire by first grilling a pepper, some tomatillos, and a thick slice of onion…
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Recipe
Spring Salad with Strawberries
The season’s best produce is highlighted in this zesty, healthful starter.
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Moveable Feast
Black Quinoa Timbales with Vegetables
If you are looking for a dish that will impress, here it is. The black quinoa is formed into a timbale and adorned with poached vegetables and a parmesan crisp. …
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Recipe
Salmon Lox with Onion Jam and Avocado
A traditional beet cure (also called gravlax) gives the salmon a beautiful jewel-toned gradation of color that adds a real wow factor when serving.
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Recipe
Salmon Poke
This Hawaiian raw fish salad is traditionally made with tuna. Make sure to get a center-cut portion of fish so that the salmon pieces will be evenly sized. You will…
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Moveable Feast
Lardo-Wrapped Radishes with Bagna Cauda
Bagna cauda is a warm sauce made with anchovies, garlic, and olive oil. It’s the perfect accompaniment for the fresh, crunchy radishes and lardo.
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Its very good for health