April showers may bring May flowers, but before all that even begins, March brings us all the spring produce. At Plated, we believe in keeping our recipes seasonal, especially when there is such an abundance of incredible fresh produce available to us. We’re talking artichokes, asparagus, ramps, fava beans, scallions…and of course, the crunchy, colorful radish.
If you’re not yet familiar with the radish in all its forms and colors, you’re sure to run into it soon—this sharp, peppery-flavored root vegetable has become quite trendy, popping up in salads and on toasts everywhere.
While there are a few different types of radishes (the bright pink watermelon radish; the milder, pure white daikon radish; the classic, spicy round radish) they all have a similar bite and crunch that makes them the perfect pairing for creamy, salty cheeses and butters. With that, we created some rad radish recipes that will make you as excited about springtime as we are.
Radishes with butter and salt
You can’t have a roundup of radish recipes without the classic radish, butter, and salt combo featured front and center. The sweet, creaminess of the butter and the crunch of the salt neutralizes the sharp bite of the radish, while also complementing its herbaceous flavor. It’s a match made in heaven.
1 bunch of radishes
8 ounces European style butter
2 tablespoons Maldon salt
Gently scrub radishes clean with a brush, to ensure all dirt is removed. Trim any really long roots and tops. Allow to dry, they must be fully dry before dipping into butter.
Temper butter. In a microwave-safe bowl, add butter. Run in the microwave for about 30 seconds, then remove and whisk to combine, it should be the consistency of melted chocolate or a thick cream. (alternatively, use a heatproof bowl over a double boiler.)
Prepare parchment-lined baking sheet. Dip the radishes halfway into the tempered butter and place onto the baking sheet to dry. Once done with all of the radishes, place the baking sheet in the fridge until ready to serve.
Arrange on a platter and serve Maldon salt alongside.
Pro tip: Use highquality- butter and flaky sea salt for the best texture and flavor. Trust us, it’s worth it to splurge for the good stuff here.
Spicy pickled radishes
(adapted from Cookie + Kate)
While pickling definitely changes the radish’s inherent flavor, the vegetable’s crunchiness holds up well to a long soak in a vinegar bath. You can pickle these and eat as is, or add them as a component to a larger pickled mix with carrots, peppers, cauliflower, or anything else you love.
1 bunch mixed radishes
¾ cup white wine vinegar or apple cider vinegar
¾ cup water
3 tablespoons maple syrup
2 teaspoons salt
1/2 teaspoon red pepper flakes
Optional add-ins: garlic cloves, black peppercorns, fennel seeds, coriander seeds
Prepare the radishes: Slice off the tops and bottoms of the radishes, then use a sharp chef’s knife or mandoline to slice the radishes into very thin rounds. Pack the rounds into a pint-sized canning jar. Top the rounds with red pepper flakes.
Prepare the brine: In a small saucepan, combine the vinegar, water, maple syrup, and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes.
Let the mixture cool to room temperature. You can serve the pickles immediately or cover and refrigerate. The pickles will keep well in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 5 days after pickling.
Shaved radish salad
(Source: adapted from Bon Appetit)
When shaved into thin discs, radishes make a fabulous base for a show-stopping salad, especially when you use the vibrant, millennial pink-hued watermelon radish. Looks great on Instagram, tastes great #IRL. What more could you want from a salad?
¼ cup hazelnuts
2 cups thinly sliced mixed radishes (watermelon, daikon, round, etc.)
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons mint leaves
Freshly ground black pepper
Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then crush with the flat side of a chef’s knife.
Whisk extra virgin olive oil and lemon juice in a bowl, adding in sea salt and freshly ground black pepper to taste. Arrange radishes on a plate. Lightly season with salt and pepper and drizzle the olive oil and lemon mixture over; top with hazelnuts and mint.
Radish Green Pesto
Radish greens are often discarded, sometimes even before they make it to the aisles of your grocery store. But if you can find a bunch of radishes with the green stems still intact, save them! They make a great base for a pesto.
Greens from 2 big bunch of radishes (about 4 cups, loosely packed), chopped
1/4 cup basil
1/2 cup roasted pumpkin seeds or walnuts
2 garlic cloves, crushed
1/2 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
1/4 cup water, as needed
Freshly ground black pepper
In the bowl of a food processor, pulse the radish greens, basil, pumpkin seeds or walnuts, and garlic cloves until finely chopped.
With the machine running, pour the olive oil into the mixture in a thin, continuous stream.
Stop the machine and scrape down the sides. Add the lemon juice, salt, and pepper, then process for 10-20 seconds until combined.
With the machine still running, pour the water in, one Tablespoon at a time, until the pesto reaches your desired consistency. You may need less than 1/4 cup.
Season with salt and pepper to taste.
Yes, we know, the classic recipe is to eat radishes on toast with butter and salt, but you can keep all the same, balanced flavors of your go-to radish toast while getting a little more creative, with the help of some creamy feta and spicy arugula. If you’re really digging the radish right now, top your toast with a dollop of radish green pesto (see above).
4 slices of sourdough bread
3 ounces feta cheese, crumbled
5 radishes, thinly sliced
2 cups arugula
3 tablespoons extra-virgin olive oil, plus more for drizzling
Salt and freshly ground pepper
Heat a cast-iron grill pan. Brush the bread with the olive oil and grill over high heat, turning once, until toasted.
Top the toasts with the feta, radishes, and arugula. Drizzle with additional olive oil, sprinkle with salt and pepper and serve.
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