From purple Amethyst and white and spicy Daikon to long and tender D’Avingnon and the show stopping pink and green Watermelon Radish, a variety of radish colors and flavors will meet you this month at the market. These tender spring treats are great dipped in hummus or shaved on a salad, but also offer an array of other culinary possibilities. Read on for inspiration on unique ways to add radishes to your spring table.
Radish and White Bean Salad
Adapted by Kelly Wilson, RDN from Bon Appetit
½ a tin of wild caught sardines packed in olive oil
Oil from sardines + extra-virgin olive oil (to make ¾ cup)
2 Tb relish or finely diced pickles
2 1/2 cups (packed) fresh flat-leaf parsley leaves, divided
1/4 cup apple cider vinegar
1 bunch radishes, trimmed, cut into thin wedges
2 scallions, thinly sliced
3 15-ounce cans cannellini (white kidney) beans,drained and rinsed
3/4 cup black olives, pitted, quartered
Salt and pepper, to taste
Blend anchovies, oil, relish, and 1 cup parsley in a blender until a coarse purée forms.
Transfer mixture to a large bowl. Add in vinegar and season with salt, pepper, and more vinegar, if desired.
Add radishes, scallions, beans, olives, and remaining 1 1/2 cups parsley to bowl and toss to combine.
DO AHEAD: Salad can be made 4 hours ahead. Cover and chill.
2 medium bunches of radishes
2 Tb olive oil
1 tsp dried thyme, chopped
Salt and pepper, to taste
1 Tb lemon juice
Preheat oven to 450 degrees F.
Cut radishes into halves; cut any large radishes into quarters (goal is for all radish pieces to be the same size). In medium bowl, toss cut radishes with olive oil, thyme, salt and pepper. Spread radishes onto prepared baking sheet.
Roast in the preheated oven until tender but firm in the centers (about 15-20 minutes), tossing every 5 minutes. Drizzle with the lemon juice.
Radish and Turnip Hash with Green Garlic and Fried Eggs
2 to 3 small turnips, trimmed, peeled, and cut into 3/4-inch cubes (about 1 1/2 cups cubed)
4 to 5 small radishes, scrubbed and trimmed, and cut into 3/4-inch cubes (about 1 1/2 cups cubed)
Coarse sea salt
Freshly ground pepper
2 tablespoons grapeseed oil, or other neutral, heat-tolerant oil
1 stalk green garlic, trimmed and chopped (white and light green parts only)
2 tablespoons unsalted butter
1 tablespoon minced parsley
Fill a large saucepan with water and bring to a boil. Add 2 teaspoons sea salt. Boil turnip cubes just until tender, 3 to 4 minutes; remove to a bowl with a slotted spoon, pour off any excess water, and set aside. Next, boil radishes briefly, 30 to 60 seconds; remove to a bowl with a slotted spoon, pour off any excess water, and set aside.
Set a large cast iron skillet over medium-high heat. Add grapeseed oil and when hot, add turnips and radishes, and a pinch each sea salt and pepper. Turning vegetables only once or twice, cook 8 minutes or until golden-brown. Turn heat to medium and fold in green garlic, cooking for about a minute.
Push vegetables to the sides, melt butter in the center of pan, and add the eggs, salting each individually. For over-easy eggs, cook uncovered 4 to 6 minutes; for over-medium eggs, cover pan for 3 minutes, then uncover and continue cooking just until whites are set, 2 to 3 minutes longer.Finish with minced parsley and sea salt and pepper to taste. Serve immediately.
Kelly Wilson, RDN, operates Simple Gifts Farm in Northern Oakland County. She also runs her own business Taste of Health Nutrition. Contact her at firstname.lastname@example.org.