A summer salad with bite
Crunchy, juicy and with a peppery flavour, radishes deserve a little more love. Here are some recipes that do this vegetable justice.
Are you ready for the radish renaissance? Trust me, it’s a thing (or it will be, if there is any justice in the world).
Radishes are bright, fiery bombs of colour and flavour, which deserve more than being carved into roses or offered as a snack to those watching their weight.
The humble radish, a root-crop relative of the brassica family, contains high levels of vitamin C, zinc, potassium and folic acid. Its crisp, peppery flesh makes it a satisfying snack (especially if you follow the French example and eat it with slabs of cold, unsalted butter!)
Radishes’ high water content means they are best used raw (though the leaves can be steamed or stir-fried), but they can be used in a variety of ways.
While they’re fast and easy to grow yourself, this is better done in the cooler weather (most of mine were pecked out by birds and the rest suffered miserably due to a lack of water).
If buying radishes from the shops, look for bright, fresh bunches with the leaves still attached – I’ve detailed a way to use the leaves below, or you can feed them to chooks or worms.
Radish, red onion and watermelon salad
Serves 3-4 Preparation time: 15 minutes Cooking time: nil
❚ 1 medium red onion, peeled and finely chopped
❚ 1⁄2 teaspoon salt
❚ 1⁄2 teaspoon sugar
❚ 3 tablespoons red wine vinegar
❚ 3 tablespoons extra virgin olive oil
❚ 6 radishes, trimmed and sliced thinly
❚ 1⁄2 telegraph cucumber, peeled, deseeded and cut into thin halfmoons
❚ 3 cups watermelon chunks (about 500g peeled watermelon)
❚ A large handful basil leaves, ripped
Put the onion, salt, sugar and vinegar in a large bowl. Stir well and set aside to steep for 10 minutes while you prepare the other ingredients.
Add the olive oil and radishes to the onion mixture and stir well. Add the cucumber, watermelon and half the basil. Season well with salt and pepper. Fold together and transfer to a serving dish. Scatter over the remaining basil and serve.
Radish tzatziki
Makes about 2 cups Preparation time: 10 minutes Cooking time: nil
This is exceptionally good with barbecued lamb or pork chops, but if it’s too hot to even think about turning on any kind of cooking device, this is very good as a dip to eat with vegetable crudites and pita breads. If you have a food processor with a grating attachment, now’s the time to use it.
❚ 1 clove garlic, smashed to a paste with 1⁄2 teaspoon salt
❚ 1 cup thick, full-fat Greek yoghurt
❚ 1 1⁄2 cups shredded radishes, plus a few more for garnishing purposes
❚ 3 tablespoons finely chopped fresh mint
Put everything in a bowl and stir well. Season to taste with salt and pepper. Store any leftovers in the fridge for up to three days.
Radish leaf pesto
Makes about 1 cups Preparation time: 15 minutes Cooking time: nil
If you’re able to buy radishes in bunches rather than plastic bags, you’ll no doubt be wondering what to do with the tops. They’re a little furry to eat raw, but can be successfully cooked, or used in pesto like this one.
❚ Leaves from 2 bunches of radishes (about 3 cups, or 150g)
❚ 2 large cloves garlic, peeled and sliced
❚ 1⁄2 teaspoon salt
❚ Zest and juice of 1 lemon (about 3 tablespoons juice)
❚ A pinch of chilli flakes
❚ 1⁄2 cup almonds, roughly chopped
❚ 1⁄2 cup finely grated parmesan cheese
❚ 1⁄3 cup extra virgin olive oil
Wash the radish greens in a sink filled with cold water, rubbing them between your hands to release any grit. Rinse and repeat, then dry (a salad spinner is useful here).
Put the garlic, salt, lemon zest, juice and chilli flakes in a food processor or blender. Process briefly, then add the washed and dried radish greens, almonds and cheese. Whiz to a finely chopped paste. Keep the motor running and drizzle in the oil, stopping to scrape down the sides of the blender as necessary.
When the oil is all absorbed, stop and taste – it may need more salt, or a touch more lemon juice. Scrape into a clean jar with a tight-fitting lid and store in the fridge for up to a week.
❚ More of Lucy’s recipes at thekitchenmaid.com. To see what she’s cooking on a daily basis, find her on Instagram or Facebook.