“WTF do I do with these radishes?”
I recently made a batch of deviled eggs for a party and thought some thinly sliced radishes would make a colorful garnish. I was right. But I didn't think about what I was going to do with a bunch of radishes after using just the one I needed for garnish. A lot of people don't like radishes but I have to say I do. I have fond memories of coming home from school as a kid and my grandma being there to greet me. She often had radishes in the fridge and we would dip them in sea salt as a snack - pretty classy for a boy from New Jersey. They are sort of for me what madeline cookies were for Proust. Anyway, this got me thinking of ways to use them up. I ended up trying three different things and here is the result.
“Radishes Three Ways”
LUNCH | Radish Tuna Toppers
Most days I do try to eat healthy (especially with beach season coming up). I love a tuna fish sandwich - feels very 80s. Or least my mother ate of them a lot in the 80s so they have nostalgia for me. I made my got-to tuna recipe and simply added some sliced radishes on top for crunch and an added depth of flavor.
SNACK | Goat Cheese and Radish Crostinis
I mix goat cheese with some Greek yogurt (to smooth it out) and add some finely minced garlic. Toast a few baguette slices and top with the goat cheese mixture and some sliced radishes. Garnish with chives and sea salt for a French nibble that is great with cocktails.
SIDE | Cucumber Radish Salad
This classic combination turned out to be so delicious. I used a mandolin to slice some radishes, Persian cucumbers, and shallots. For the dressing I did about 1/4 cup of Greek yogurt, 1 tablespoon of mayo, juice of half a lemon, and a pinch of salt and pepper. Combine with the sliced veggies and serve with a little chopped chive on top for garnish. Great alternative to cole slaw for a summer BBQ.
“Aren’t they pretty”
