There’s a wide variety of radishes and, honestly, they’re each worth a try! Here’s my favourite way to eat ‘em.
Wash and cut watermelon radishes super thinly (on a mandolin if you have one!) and toss them in the white wine vinaigrette. Sprinkle some flakey salt on top and either eat them as is or place on a bed of lettuce for a delicious salad.
White Wine Vinaigrette Ingredients
1 tbspfresh lemon juice
1 tsp dijon mustard
1 tbspwhite wine vinegar
1/2c extra virgin olive oil
Slather a crunchy piece of french loaf with salted butter; top with slices of easter egg radishes, some micro greens and flakey salt and voila!
Quick Pickled Radishes
I love having a jar of these always in my fridge for those crazy nights when dinner is super easy egg tacos. Plop a few of these pickled radishes on top and it turns a very "blah" meal into a “omg this is so good” one.
1bunch red radishes, stem & roots removed, cut into 1/8" slices
1/2c white or apple cider vinegar
1 tspmustard seeds
1/2 tsp black pepper
Here's how to make them:
1. Place radishes in a hot, sterilized 1-pint jar. Bring vinegar, sugar, water, salt, spices and bay leaf to a boil in a saucepan.
2. Ladle hot pickling liquid over radishes. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Let cool on a wire rack (about 1 hour). Chill 6 hours before serving. Store in refrigerator up to 4 months.
Adapted from Simply Delicious Food
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