I have one very fond memory of my grandfather. When I was around 7 years old, I was at his home during the summer. He ate radishes with sea salt from his garden. It may of been the first time I ate radishes or maybe not but its the first radish memory I had. I have always been fond of radishes spicy flavors. They fit into a wide variety of dishes. This is one of my favorite ways of eating them. Simply on buttered toast with a sprinkle of Maldon's sea salt. I added some avocado in addition, one of my other loves. The combination is divine.
Butter + Radish + Sea Salt = Bliss
Spring Radish & Avocado Toasts
Toast Bread + Spread Butter + Add thinly sliced Avocado & Radish + Top with Sea Salt = Love
White Bean Salad with Radish, Capers, Walnuts & Ramp Pesto
1 can of white beans (garbanzo, navy or cannelini)
assorted radishes and green tops
handful of walnuts
ramp pesto (or any high quality herb pesto)
fresh oregano or any herb
red wine vineagar
sea salt and pepper
Rinse white beans and place into a bowl. Add thinly sliced radishes, I use a mandolin. Finely chop a handful of walnuts and add. Throw in some capers and fresh oregano leaves. I added a few leaves off the radish tops. Add a dollop of pesto and mix. Add about a teaspoon of vinegar and a drizzle of olive oil. Season and taste. Serve room temperature. This is just an example of an easy spring salad. It is fast and holds well in the fridge. Great for a party or to take to for lunch.
1 bunch of ramps (wild leek)
1 bunch of fresh basil
1/4 pound of walnuts
1/4 cup of grated parmesan
sea salt and pepper
Wash ramps well and be sure to remove any grit around the leaves and roots. Finely chop the green tops of the ramps. Wash and do the same with the basil. About 2 handfuls of each and place into the food processor. Then add a 1/4 of a cup of grated parmesan. In a small saute pan on low heat, toast walnuts. Add walnuts and pulse until smooth, slowly adding olive oil while blending (about 4 tablespoons). Season with salt and pepper, then taste. Adjust seasoning and add more olive oil if needed. Blend until smooth. The flavors pack a punch!