I get a lot of questions about what to do with these crunchy little treats besides just chopping them up and putting them on a salad. I thought I would share with you some of my favorite ways to eat radishes.
- Radishes with Butter and Sea Salt
- Quick Pickled Radishes
- Radish Salsa
A personal fact about myself–I love tacos. I mean I really, really love tacos. We eat them at least once a week. This salsa is the perfect topping for a any taco. Or nachos if that’s your thing. It goes together quickly with just a few ingredients. Radishes, cilantro, onion ( I used chives in the batched pictured) and jalapenos. Put a hefty squeeze of lime juice and salt and pepper to taste. You’ll notice I was a little heavy handed on the cilantro because really, what kind of taco is it without a shit ton of cilantro right?! If you are one of those crazy people who thinks cilantro taste like soap, you may substitute parsley.
- Flat Bread with fresh Radishes and Greens
2 ½ to 3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
2 ¼ teaspoon dry yeast
1 cup very hot water
3 tablespoons olive
2 tablespoons olive + more for greasing the dough and pans
¼ cup Parmesan cheese
½ cup goat cheese
2 cups arugula, spinach or baby kale
1 bunch radishes thinly sliced
Mix together 1 cup of the flour, sugar, salt and yeast. Add the very hot water and 3 tablespoons olive oil to the flour mixture. Beat with an electric mixer on medium speed for a few minutes. With a spoon, stir in enough of the remaining flour until dough is soft, leaves the side of bowl and is easy to handle.
Place dough on floured surface. Knead for 5 to 8 minutes, sprinkling with more flour if dough starts to stick, until dough is smooth and springy. Place dough in bowl with 1 tablespoon olive oil, turning to grease all sides. Cover bowl loosely; let rise in a warm place 30 minutes or until dough has almost doubled in size.
Grease 2 cookie sheets with olive oil. Gently push your fist into the dough to deflate it. Divide dough in half. Shape each half into a flattened 12-inch rectangle on a cookie sheet. Let rise in a warm place about 30 minutes.
Heat the oven to 400°F. Using your fingers, gently make 1/2-inch-deep depressions about 2 inches apart in dough. Carefully brush with 2 tablespoons oil, sprinkle with parmesan and goat cheese. Bake 15 to 20 minutes or until golden brown.
Remove from oven and immediately spread greens on top of the hot bread. Let them wilt onto the bread for 2 minutes, then sprinkle with the thinly sliced radishes and sea salt.