I’m big on radishes, especially in the summer. A good radish is such a pleasure. It also happens to be the only vegetable my husband can eat raw. The thing is, how many radishes can you eat in one sitting? Not that many. So here are my best ideas for getting through a large bunch. Make sure to pick radishes that are bright in colour and firm to the touch. Cut the greens off when you get them home, because those will go bad much sooner than the radishes themselves. There are all kinds of radishes aside from the bright red ones I’m used to seeing, but this post is not going to feature daikon or any of the larger varieties. We can save that for another Monday!
Roasted Radishes and Cipollini Onions
1 large bunch red radishes, ends trimmed
2 cipollini onions, peeled, halved and then quartered
2 teaspoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly cracked black pepper
Handful of fresh thyme
1 sprig of fresh rosemary
Preheat the oven to 400 F. Spread the cleaned radishes and onions evenly on a baking sheet. Drizzle with olive oil and sprinkle the salt and pepper over top. Place the fresh herbs on top and roast for 25 minutes, until the radishes and onions have started to caramelize. Serve hot.
1 bunch radishes, preferably long, ends trimmed and cut into matchsticks
1 tablespoon granulated sugar
1/2 tablespoon salt
3 tablespoons white vinegar
Combine all ingredients in a small bowl and toss to combine. Allow to marinate for a half an hour, then toss again. Keep refrigerated until ready to use. It’ll work well in sandwiches, on top of a garden salad or as a crisp, fresh addition to pasta or potato salads.