Red, White, and Spring Green Salad
(from Asparagus to Zucchini Cookbook)
1 small bunch of radishes, stems, leaves and ends trimmed off
4-5 small japanese turnips, scrubbed
1 small cucumber, halved lengthwise and seeded
4 T rice wine vinegar
1 T sugar
4 T chopped fresh mint
salt and pepper to taste
Finely dice the radishes, turnips, and cucumber. Combine with remaining ingredients and 4-6 tablespoons water in a bowl. Chill 1/2-1 hour before serving.
Sautéed Radishes with Radish Greens (from Farmer John’s Cookbook): The succulence of sautéed whole radishes will make you wonder why we don’t cook these feisty little roots more often!
1/4 cup butter
1 pound radishes, quartered
4 cups radish greens
2 T lemon juice
salt and pepper
Melt the butter in a large skillet over medium heat. Add the radishes; cook, stirring constantly, until tender but still crisp, about 5 minutes depending on size. Transfer to a bowl to cool. Return skillet to stove. Put the greens in the skillet with the wash water still clinging to the leaves. Cook over medium heat, stirring constantly, just until wilting, 2 to 3 minutes. Turn off the heat. Add the lemon juice and radishes to the skillet; stir until well combined. Season with salt and pepper to taste.
Return to Recipe Directory