Description
Red radishes are peppery, crisp roots belonging to the Brassicaceae family. They are a versatile ingredient and can be sliced and displayed on vegetable platters, chopped and mixed into slaws, or sliced thin and used as a topping, layered into sandwiches, they can also be incorporated into spring rolls, sliced thinly and served with butter and salt, or used as a crunchy element on avocado toast. In addition to fresh preparations, red radishes develop a savory-sweet, peppery flavor when cooked and can be roasted, braised, grilled, sauteed, or steamed.
The roots can also be pickled and used as a tangy, crunchy element in salads, noodle bowls, wraps, sandwiches, or slaws. Beyond the roots, red radish greens can be lightly cooked and combined into quiches, casseroles, and gratins, blended into sauces such as pesto, sauteed as a green, or stirred into soups. Red radishes pair well with herbs such as parsley, tarragon, basil, oregano, and chives, citrus, cream-based sauces, mushrooms, kohlrabi, beets, cucumbers, asparagus, seafood, and meats such as beef, pork, and poultry.
Whole, unwashed Red radishes will keep 1 to 2 weeks when stored in a plastic container or bag in the refrigerator. If the radishes come with the greens, separate the roots from the greens and place the greens after washing (slightly wet) in a sealed container. It is recommended to use the greens as soon as possible for the best texture and flavor.
Honey Mustard Dressing
