Feast logo

Two Radish Recipes

A Mrs Huston Recipe

By Pyxy HustonPublished about a year ago 3 min read
Like
Photo courtesy of https://www.pexels.com/@lum3n-44775/

Recipe Number One - Radish Salad

I love radishes. I can even eat them raw. And, I do not eat many vegetables raw. I also really like Arugula in salads as a substitute for plain old boring lettuce. This salad recipe combines both radishes and Arugula, and is quickly becoming my favourite salad. The Dijon based dressing really complements both the peppery taste of the Radishes and the Arugula rather than overpowering them.

Ingredients

one tablespoon of Dijon Mustard

two tablespoons of Lemon Juice

two tablespoons of Oil

one and a quarter pounds (four to five bunches) Arugula,

one cup of radishes (1 bunch), sliced thinly

Salt and Pepper to taste

Directions

For the arugula, remove the thick stems. Rinse the trimmed arugula and pat dry. Set aside.

Rinse the radishes. Trim the ends. Slice the radishes thinly. Set aside.

Whisk together the Dijon mustard and the Lemon Juice. Season with the salt and pepper. Whisk in the oil and beat until well incorporated.

Place the Radishes and the arugula in a salad bowl.

Toss with the dressing to coat and serve immediately.

Recipe Number Two - Roasted Radishes

I like to eat radishes raw but I realise not everybody likes how crunchy they are or how much of a kick they have as well. The last recipe made use of the spiciness and crunchiness of raw radishes. But, this recipe shows how you can cook them and use them as a side dish on their own. For serving radishes to others, I have found a recipe that I enjoy as well - roasted radishes.

Ingredients

one bunch radishes

one eighth of a cup of Oil

Garlic and herb seasoning, to taste

Directions

Preheat your oven to 350 Celcius.

Rinse your radishes. Pat dry and trim the ends off. Place in your baking dish, cut side down.

Drizzle the radishes with oil and sprinkle with the Garlic and Herb seasoning. Put your baking sheet into the oven and bake at 350 for thirty top forty five minutes, depending on how soft you like your radishes.

Notes Radish Salad -

You could use more dijon mustard in this recipe, but, I find too much of a good thing is - too much. You want the dijon to complement the radishes and arugula and not be the main star.

For the lemon juice, you could use commercially available lemon juice or cut up a lemon and squeeze the life out of it. I have tried both in this recipe and did not notice too much of a difference.

As with most salad dressing recipes, I would go with a light tasting oil such as olive for this recipe.

The dressing can be stored in the fridge in a sealed container for twenty four hours, if needed. Personally, I have never had it last that long.

Notes Roasted radishes

Depending on the size of the radishes you have on hand, you may want to cut them into halves or quarters. If your radishes are particularly small, you can leave them whole.

You can use any seasoning blend for this recipe. Or, if you desire, you can just season with salt and pepper. I have tried the combination of sage and nutmeg and found it worked well in this recipe.

The spiciness of the radishes mellows right down when roasted. The taste almost ends up being closer to that of a potato to be honest. The crunchiness never fully leaves after roasting, but it is much softer with a bit more of a tooth feel than potatoes.

Radishes are a good replacement vegetable for this on low carbohydrate diets as they are very low in carbs and can replace potatoes in many dishes.

recipe
Like

About the Creator

Pyxy Huston

Canadian Graphic Designer, Young adult novelist and gluten free recipe developer from Canada

Reader insights

Be the first to share your insights about this piece.

How does it work?

Add your insights

Comments

There are no comments for this story

Be the first to respond and start the conversation.

Sign in to comment

    Find us on social media

    Miscellaneous links

    • Explore
    • Contact
    • Privacy Policy
    • Terms of Use
    • Support

    © 2024 Creatd, Inc. All Rights Reserved.