Radishes - Made Two Ways


Radishes are a forgotten vegetable. Their vibrant red exterior and contrasting white interior make for a beautiful addition to many dishes, yet it seems they don’t receive the respect they deserve.


Radishes, which are usually in season in winter and spring but often available year-round, are a great source of vitamin C – providing almost a quarter of a woman’s daily needs per cup for a mere 20 calories! Aside from being nutritious, they are a hearty root vegetable with a slightly peppery crunch.


They are often an afterthought to a salad or used as a garnish, but rarely the center of attention. To give these neglected vegetables their time in the spotlight I wanted to feature not one, but two radish recipes.


First, I’m showcasing radishes with another sometimes forgotten vegetable, celery. These crazy cousins make for a light and crunchy salad that is perfect for a summer picnic, but can be made any time of year.

Radish and Celery Salad


Fresh Radish and Celery Salad

1 cup radishes, sliced thin (preferably using a mandoline)

3 stalks celery, sliced thin on a diagonal

¼ small red onion, thinly sliced half moons

1 T olive oil

1 T rice vinegar

1 tsp salt

¼ tsp pepper

1 tsp sugar

mandolin cut vegetables

Carefully using a mandoline or patient knife skills, cut radishes, celery and onion. In a large bowl, combine the oil, vinegar, salt, pepper and sugar. Whisk until combined and add vegetables to bowl. Toss until vegetables are coated. Let vegetables marinate for at least 30 minutes or more to allow the flavors to permeate the vegetables.


* A note about using a mandoline: This kitchen tool is awesome at creating paper-thin slices of just about any food, but it should be used with extreme caution. That sharp blade can also make quick work of your fingers, so when using this tool remember that you won’t be able to slice the entire food item. Be willing to part with the end of the food you are holding or use the safety guards often provided so you keep all digits in tact!


Simple Sauteed Radishes

Simple Sautéed Radishes

1 cup radishes sliced thin (preferably using a mandoline)

1 T grape seed oil (can substitute vegetable oil)

Salt and pepper to taste

1 T Italian parsley, fresh, chopped (optional)


Carefully slice radishes using a mandoline, food processor or knife. Place a sauté pan over medium to medium-high heat and add oil. Allow pan and oil to get warm before adding the radishes and season with salt and pepper. Sauté until radishes are slightly softened. Top with parsley just before serving, if desired for a beautiful contrast of colors.





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