ISO: ISO ideas for 3 huge radishes - they came in my produce box this week, one is a black skinned radish

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heather_in_sf

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which is supposed to be very mild. The other two are pearly white with pinkish around the top, all three are baseball sized!! Looks like something out of Mr. McGregor's garden, all I need now is Peter Rabbit!

Anyway, what do to with them, all I can think of is slicing thin for a salad but how boring is that...

TIA!

 
Wow, they sound unusual. I just pulled one up yesterday (one that I had planted) and although

it isn't red, it is pretty large (and light brown).

I had this recipe in my collection, although I have to tell you that I never made it. Sounds good tho!

Marinated Radish Salad

8 large bunches radishes (sliced, diced, or julienned)
8 green onions (sliced)
1/4 cup fresh dill (chopped; or 1 tablespoon dill seed)

Combine all ingredients and add

1/2 cup olive oil
1/4 cup lemon juice
1 teaspoon sugar
1 teaspoon Dijon mustard
1/2 teaspoon salt
freshly ground black pepper to taste

Toss, cover, and refrigerated for 2-4 hours before serving.

Optional: Top with 6 ounces of shredded Swiss cheese.

 
I think I might try this next one. Rec: Cucumber-radish relish

2/3 cup chopped, seeded cucumbers
1/2 cup chopped radishes
1 teaspoon vegetable oil
2 tablespoons tarragon vinegar
1/4 teaspoon dried tarragon
pinch sugar
1/8 teaspoon salt

Combine in a small bowl and mix well. Let stand at room temperature an hour before serving.

 
Heather, this salad is anything but boring - it's so delicious! REC: Carrot, Orange, & Radish Salad

CARROT, ORANGE, AND RADISH SALAD

INGREDIENTS:

1 lb Carrots, peeled & shredded
1 lg Orange, cut into bite-sized chunks (I used 2 medium oranges)
1 lg Onion, cut into bite-sized chunks (I used 1 bunch scallions, chopped)
3/4 c Radishes, thinly sliced
1/2 c Cilantro, chopped
3 tb Olive oil
2 tb Lemon juice
2 tb Orange juice
1 dash Orange-blossom water (optional) (I omit this)
1 dash Cinnamon
Salt & pepper

Cilantro or flat leaf parsley as garnish

DIRECTIONS:

Combine carrots, oranges, radishes & cilantro in a salad bowl.
Whisk together the olive oil, juices, orange-blossom water, cinnamon, salt & pepper & pour over the salad. Cover & chill.
Serve garnished with cilantro or flat leaf parsley.

Adapted from my files.

 
Here's another excellent one: Thai-Style Pasta Salad

THAI-STYLE PASTA SALAD

DRESSING:
1/2 cup natural peanut butter
6 Tbs. water
4 Tbs. vegetable oil
2 Tbs. fresh lime juice (1 lime)
2 Tbs. distilled white vinegar
2 Tbs. Asian (dark) sesame oil
2 Tbs. low-sodium soy sauce
1/4 tsp. salt, or to taste
1/2 tsp. crushed red pepper flakes

SALAD:
4 oz. snow peas, strings removed
1/2 lb. Chinese rice noodles/vermicelli (can substitute angel hair pasta or spaghettini/thin spaghetti).
1 pkg. (8 oz.) coleslaw mix
5 radishes, trimmed and thinly sliced
2 tomatoes, cut into wedges
1 small cucumber, peeled and cut into thin strips
1 cup mung or soy bean sprouts
1/2 cup chopped scallions (or 1/2 cup thinly sliced red onion)

DIRECTIONS:

DRESSING:
In medium bowl, whisk together all ingredients. Set aside.

SALAD:
Bring large saucepan of lightly salted water to a boil. Add noodles and cook according to package directions. Drain and rinse under cold water. Set aside. Meanwhile, cut the snowpeas into thirds on diagonal. Steam until just cooked, keeping them a little crunchy. Rinse under cold water.

In large serving bowl, combine noodles, dressing, snow peas, coleslaw, radishes, tomatoes, cucumber, sprouts and scallions (or onion).

Makes 6 servings

Adapted from my files.

 
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