6 Ways to Create Delicious Spring Dishes Using Radishes
Radishes are readily available year-round, but Martha Stewart notes that they’re at their peak from April through July. The versatile root vegetable comes in a variety of shapes, sizes, and colors, and its flavor ranges from spicy to sweet to peppery. Regardless of what type of radishes you’re purchasing, Martha Stewart suggests always choosing ones that are plump, firm, smooth, and free of cracks and blemishes. If you’re planning to serve radishes raw, buy them with the leaves still attached.
When storing, place in a perforated plastic bag in the crisper. If the tops are removed, they can be kept for up to 1 week, while those with the leaves still on should be used within a day. Fortunately, we don’t foresee your radishes lasting very long, considering you can use them to make everything from grilled jicama, radishes, scallions, and chicken with Asian-style “chimichurri” to pesto, radish, and sea salt crostini. Keep reading to discover 6 ravishing radish recipes.
1. Radishes with Burrata
Burrata, a fresh and creamy Italian cheese, tastes terrific when paired with spicy watermelon radishes. The best part? Bon Appétit’s appetizer can be whipped up in a matter of minutes. Tear the burrata into pieces, toss radishes with oil and lemon juice, season with salt and pepper, and arrange over the cheese on a platter. Top with a touch more dressing, chives, and lemon zest. The recipe yields 4 servings.
- 8 ounces burrata or bocconcini
- 2 watermelon radishes, thinly sliced
- 2 tablespoons olive oil
- 2 teaspoons fresh lemon juice
- Kosher salt and freshly ground black pepper
- Chopped fresh chives and finely grated lemon zest (for serving)
Directions: Tear burrata into pieces and place on a platter. Toss radishes with oil and lemon juice; season with salt and pepper. Arrange radish mixture over cheese and drizzle with any remaining dressing. Top with chives and lemon zest.
2. Grilled Jicama, Radishes, Scallions, and Chicken with Asian-Style “Chimichurri”
Anchovies and lime juice add invigorating flavors to Cooking Light’s chicken dish, while radishes add a welcome crispness. If you’ve got a large enough grill, feel free to multitask and cook the vegetables and chicken together. For the perfect pairing, serve with Food.com’s perfect brown rice.
- 2 cups packed fresh cilantro leaves (about 2 ounces)
- 1 cup packed fresh parsley leaves (about 1 ounce)
- 3 tablespoons fresh lime juice (about 1 lime)
- ¼ teaspoon sugar
- ⅛ teaspoon ground red pepper
- 4 canned anchovy fillets
- 1 small garlic clove, chopped
- 6 tablespoons water
- 1 pound jicama, peeled and cut into ½-inch-thick slices
- ½ pound radishes, trimmed
- 8 green onions, trimmed
- 2 tablespoons grapeseed oil
- ½ teaspoon salt, divided
- 4 skinless, boneless chicken thighs (about 12 ounces)
- ½ teaspoon freshly ground black pepper
Directions: Preheat grill to high heat using both burners. After preheating, turn the left burner to medium heat. Combine first 7 ingredients in a mini food processor; process until finely chopped. With processor on, gradually add water, 1 tablespoon at a time; process until smooth.
Combine jicama, radishes, onions, and oil, tossing to coat. Arrange jicama and radishes on right side of grill rack and onions on the left side of grill rack; grill 4 minutes on each side or until tender and well marked. Remove from grill; cut radishes in half. Sprinkle vegetables with ¼ teaspoon salt. Keep warm.
Sprinkle chicken with remaining ¼ teaspoon salt and black pepper. Arrange chicken on right side of grill rack; grill 4 minutes on each side or until done. Place 1 chicken thigh on each of 4 plates; divide vegetables evenly among plates. Serve each with about ¼ cup sauce.
3. Pesto, Radish, and Sea Salt Crostini
Real Simple’s pesto, radish, and sea salt crostini will be the life of any party. Thin baguette slices are brushed with oil and baked until golden brown, and then topped with pesto, radishes, and a smattering of salt. Simple, elegant, and delicious, this recipe will quickly become one of your favorite go-tos. It yields 24 servings.
- 24 thin slices baguette (from 1 small loaf)
- 2 tablespoons olive oil
- ½ cup pesto
- 8 radishes, thinly sliced
- Flaky sea salt
Directions: Heat oven to 400 degrees Fahrenheit. Place the baguette slices on a baking sheet and brush both sides of the bread with the oil. Bake until golden brown, 4 to 5 minutes per side. Dividing evenly, spread the pesto on the toasted baguette slices, top with the radishes, and sprinkle with the salt.
4. Potato Salad with Bacon, Olives, and Radishes
Picnic and potluck season is here, meaning you’ll need a delicious salad recipe to bring to your next get-together. Filled with salty flavors, crunchy produce, and creamy mayo, Allrecipes.com’s potato salad with bacon, olives, and radishes will please partygoers’ palates. It yields 4 to 6 servings.
- 5 potatoes
- 1 pound bacon
- 2 stalks celery
- 4 small green onions
- 12 stuffed green olives
- 5 radishes
- ¼ cup mayonnaise
- 1 tablespoon lemon juice
Directions: Wash and peel the potatoes and cut into ½- to ¾-inch pieces. Bring a large pot of salted water to a boil. Add the potatoes and cook until tender but still firm, about 10 minutes. Slice the bacon into small pieces and cook over medium-high heat in a large, deep skillet until evenly brown. Do not overcook.
Chop the celery, green onions, stuffed olives, and radishes into small pieces and put into a large bowl. Add the potatoes and bacon and mix together. Add the mayonnaise and lemon juice to taste, stir, and place in the refrigerator for a few hours to chill before serving. You may want to add a few sliced hard boiled eggs on top.
5. Radish and Avocado Sandwich
Looking to spice up your midday meal? Make Martha Stewart’s radish and avocado sandwich, which is bursting with healthy ingredients and zesty flavors. Livestrong notes that a ½ cup of radishes contains 8.6 milligrams of vitamin C, or 14% of the recommend daily intake. The same serving size has 1 gram of fiber, or 4% of the recommended daily value, and is a good source of a group of compounds called isothiocyanates, which are effective against certain cancers.
- Thinly sliced radishes
- Extra-virgin olive oil
- Fresh lemon juice
- Coarse salt
- Freshly ground pepper
- Sliced avocado
- Whole-grain bread
- Finely grated lemon zest
Directions: Toss radishes with oil, lemon juice, salt, and pepper. Repeat with avocado and mash onto bread. Pile on radish mixture and sprinkle with lemon zest. Drizzle with oil.
6. Watermelon Salad with Cilantro, Radish Sprouts, and Cotija
Wise Geek explains that radish sprouts are germinated radish seeds that have just begun to put out leaves. They are frequently used in Asian cuisine, sandwiches, and salads, like Saveur’s Watermelon salad with cilantro, radish sprouts, and cotija. Sweet and spicy flavors combine in this dish, while healthy ingredients, such as radish sprouts and watermelon, ensure it’s just as nutritious as it is delicious. The recipe yields 6 to 8 servings.
- 1 small seedless watermelon, rind removed, cut into 1-inch cubes
- ¼ cup olive oil
- 2 teaspoons sugar
- ½ teaspoon red chili powder
- Zest and juice of 1 lime
- Kosher salt and freshly ground black pepper, to taste
- 6 ounces cotija cheese, cut into ½-inch cubes
- 1 cup lightly packed cilantro leaves
- 2½ ounces radish sprouts
Directions: Place watermelon pieces in a large bowl. Whisk olive oil, sugar, chili powder, lime zest and juice, salt, and pepper in a bowl. Pour over watermelon. Add remaining ingredients, tossing to coat. Adjust salt and pepper as needed.