ChefRDN's food in writing
Subjectively, I love radishes, and why not? They come in so many varieties, are quite versatile and can be enjoyed at all meals...if given the chance. When I was a child, I usually picked around them on veggie platters because I thought carrots were sweeter and above all else tastier. But as I've grown, I realized I didn't give them much of a chance. No one in traditional Midwest cookery (MN country living) prepared recipes with radish. Instead, they were, and still are, typically eaten raw with ranch dip.
-Yes, you know what I'm talking about-
It wasn't until I moved out of my hometown & into a more diverse city, Minneapolis, when my appreciation and taste for radish developed. They began appearing in salads, thinly sliced, used as a garnish for fish, and were beautifully orchestrated in slaws.
Quickly, I discovered the versatility from working in restaurants throughout MN, IL and France and while traveling/eating in Asia, Australia, Europe, New Zealand, and South America. Many varieties include, but are not limited to, watermelon, white icicle, French Breakfast, easter egg, daikon, & black Spanish. What you typically find in bodegas or on veggie platters in the states are called cherry belle's. They all have different notes of flavor, but typically exhibit a horseradish-like-bite and crunch. Each differ in pungency, spice and sweetness. Nowadays, you may even find some of the more obscure varieties mentioned in your local co-op or farmer's market. Most are available year-round and are high in fiber, vitamin C, potassium, Fe, and folic acid.
Here are pictures I pulled from the world wide web to give a visual look at the plethora of radish varieties, something I bet you are missing out on...
Image on left is from Specialty Produce and the remaining are Dorling Kindersley Limited photos
Images are from Specialty Produce
This is a super quickie; by the time you finish grilling the radishes, you'll have the dip complete. The best part is you could make this recipe with just about any root vegetable (or variety of radish) and/or alternate herbs in the dip for vastly different flavor profiles. Even the lemon could be swapped out for lime, orange, grapefruit, tangelo...so many options!
grilled radish & yogurt
-my version of a veggie platter with radish-
1 bunch radish, cleaned and sliced in half (I used French breakfast here)
1 tsp olive oil
s & p to taste
1 1/2 cups greek yogurt
2 tbsp. garlic chives (flowers included, if possible), chopped
zest & jus from 1 lemon
1 tbsp fresh dill, chopped
1. heat grill to medium low
2. toss radish with olive oil, s & p and grill for a few minutes on each side until tender -or- to your desire (I like some to be crispy)
3. meanwhile, mix your dip ingredients in a bowl until well combined
4. serve & eat when radish are cooked
s & p* salt and pepper
This is a great appetizer or side and can be eaten warm or at room temperature.
-Another idea! Grill the radish and mix with grains, greens or have as a side with lamb, chicken or fish.
......so what do you say? will you give radish a chance