RADISHES

May 2, 2006
Show #444

Last week we spoke about all the wonderful salad greens that are available this time of year. They are actually the first new local produce you'll see. This week we're going to follow up with a vegetable that is an essential part of many a salad. It's a great source of spicy, piquant flavor and a colorful addition to the appearance of any salad. We're speaking of the humble radish, and here are a few ideas.

1.       Radishes French style: put out bowls of chilled radishes with stems attached, and pots of softened butter and sellers of coarse kosher salt. Dip, dip and munch.
 

2.       Add sliced radishes to your tangy potato salad along with asparagus tips for heightened color and flavor.
 

3.       For crunch, Oriental radishes: Start with a dozen halved radishes in a bowl with salt. When the radishes finish releasing their water, drain, and mix with a little rice wine vinegar, some sesame oil, salt and a sprinkle of five-spice seasoning
 

Try roasting radishes in the oven along with other root vegetables like red potatoes, cut up parsnips, sweet potatoes, Vidalia onions and bulbs of elephant garlic. Coat with olive oil, and season with salt and pepper.

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