20 Radish Recipes That Go Beyond Salads
The colorful root vegetables are much more versatile than they seem
The diversity of radishes is remarkable, and a trip to the farmers’ market reveals their rainbow potential. In the spring and summer growing season, the spicy bulb can be found in shades of white, purple, pink, black, and green (the watermelon radish is pale green on the outside and a deep magenta within), and in shapes that range from stout and bulbous to long and thin like a delicate icicle. They also vary widely in heat, from mild and slightly sweet to almost painfully peppery.
The easiest thing to do with radishes is to take a baguette, spread it with good quality butter, and layer raw, thinly sliced radishes on top. Sprinkle with salt to taste and you’re done: it’s a surefire snack for yourself, or the easiest appetizer that you can serve at holiday parties. Or, just spread the butter and salt directly on the radishes themselves, eliminating the baguette altogether.
Or go beyond butter and use the vegetable in a myriad of raw or cooked dishes. Try radishes sliced or shredded into salads, fermented into pickles, or cooked into stews, soups, and braises—you can’t go wrong.
French Boursin Dip with Radishes
Sprouts, Kohlrabi, and Beet Salad with Herbed Crème Fraîche Dressing
Cucumber and Radish Salad with Fresh Cheese
Prawns with Edamame Slaw and Carrot Miso Sauce
Justin Smillie’s Peppercorn-Crusted Short Ribs with Lemon, Olives, and Radishes
Fava Bean, Herb, and Pomegranate Fattoush
Braised Zabuton with Coffee Beans
Vegetables Pickled in Kelp Vinegar
Marinated Celery and Avocado Salad
Sweet and Sour Vegetables with Poached Egg
Croatian Radish Salad (Salata od Rotkvica)
Open-Faced Rye, Poached Red Snapper, Pickled Radish, and Salsa Verde Sandwich