Saturday, June 15, 2013

RECIPE: Radish Tips and Recipe


- Store radish bulbs and tops unwashed in separate plastic containers, or wrapped separately in paper towels or cloths, in the refrigerator drawer
- Stored this way, the greens will last 3-4 days, and the bulbs will last about 1 week


- Clean radishes well before eating.  Radishes do not need to be peeled (except for black radishes). 
- East whole, or slice, chop, grate or dice as desired.
- Raw radishes are delicious in salads, on vegetables platters with dips, and on sandwiches.
- Radishes can also be cooked.  They can be steamed, sautéed or stir-fried.
- Radish greens can be eaten raw in salads or they can be cooked as you would other greens.

Cucumber Salad with Radish and Dill
Difficulty Level: EASY

  • 1 English cucumber or 3 Kirby cucumbers, halved lengthwise, seeded, thinly sliced
  • 4 large radishes (about 6 ounces), thinly sliced
  • Zest and juice of 1 lemon
  • 6 ounces feta cheese, coarsely crumbled (about 1 1/2 cups)
  • 2 tablespoons white-wine vinegar
  • 1 tablespoon finely chopped fresh dill, plus more sprigs, torn, for garnish
  • 1/2 teaspoon sugar
  • 1 garlic clove, crushed with the flat side of a large knife
  • Coarse salt and freshly ground pepper
  • 1/4 cup plus 1 tablespoon olive oil

  1. Put cucumber, radish, and lemon zest in a medium bowl, and add cheese.
  2. Whisk together lemon juice, vinegar, dill, sugar, and garlic in another medium bowl, whisking until sugar has dissolved; season with salt and pepper. Whisk in the oil in a slow, steady stream until emulsified.
  3. Add vinaigrette to cucumber mixture; toss well. Garnish with dill. Discard garlic clove before serving. Refrigerate salad in an airtight container up to 1 hour.

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