To this day I love eating raw radishes dipped in coarse salt. That’s it. Plain crunchy radishes and salt.
It all started when I was little. My dad ate radishes like that and I wanted to be grown up just like my dad. While I don’t think most children would eagerly bite into a raw radish, I on the other hand, dove in and loved it.
So, other than noshing salted radishes or adding thinly sliced radishes on top of tacos I don’t do much with this spring/early summer crop.
However, the other night I decided our grilled fish needed something. I quickly brought out the mandoline and grabbed some radishes.
I picked some fresh mint (from my “mint forest” by the patio) and then basically tossed it all together. The result was a wonderful zingy, crisp radish salad.
- 5-6 radishes, washed ,trimmed and thinly sliced
- 1 teaspoon garlic scapes, thinly sliced
- 1/2 Tablespoon fresh lime juice
- 6 mint leaves, sliced into thin ribbons
- Sea salt (to taste)
- Pinch of fresh ground black pepper (to taste)
- In a medium-sized bowl add the thinly sliced radishes and garlic scape.
- Squeeze in the lime juice. Toss in the mint ribbons and season with pepper and salt.
- Toss and serve.
We spooned it over a piece of grilled mahi-mahi seasoned with garlic, chili powder, salt and pepper. It was the perfect match for the buttery, flaky fish.
I admit this recipe isn’t all that out of the ordinary, but it did get me thinking that I could certainly do more with radishes. I heard you can make a pesto out of the greens. I have yet to try that, but it sounds interesting.
Do you make anything special with radishes?