buy it in season:
Radishes
BY KATIE BARREIRA
select & store + Choose firm, smooth-skinned (not cracked, knobbly or wrinkled) bulbs that have crisp, vibrant leaves (if still attached). + Refrigerate in an open plastic bag for up to 10 days. Discard leaves before storing—they speed spoilage. + Best March through May. web For even more rad radish recipes, visit rachaelray mag.com/april. DAY WITH RACHAEL RAY 49
use them...
…in a salad. Add chopped
or sliced radishes to a greek
salad of cucumber, red
onion, mint and feta, or to a
potato salad for extra crunch.
Or toss the leaves—which
have a spicy flavor similar to
arugula—with mixed greens.
…in tacos. Cut into
matchsticks and use as a
topping, along with cilantro
leaves, on fish tacos.
…in a stew. Substitute
quartered radishes for turnips
or other root veggies.
…in a side dish. Braise whole
radishes in butter and red wine
vinegar, then pair with a strong-flavored main dish, like lamb.
…in a stir-fry. Sauté thin slices
with scallions in oil for a few
minutes until browned. Serve
over pan-seared fish or chicken.
…in a roast. Toss
whole radishes with olive oil
and salt, then add to the pan
during the last 20 minutes of
roasting a whole chicken.
tip Radishes gone
limp? Crisp them up
by soaking in a bowl
of ice water for 5 to
10 minutes.
RADISHES, ISTOCKPHOTO.COM.
✽
try this recipe
Bread-and-Butter Pickled Radishes MAKES ABOUT 1 CUP
Slice 7 radishes ¼ inch thick. In a strainer placed over a bowl, toss the radishes with
2 teaspoons salt; refrigerate for 30 minutes. Meanwhile, in a small saucepan, heat
¼ cup plus 2 tablespoons white vinegar, 3 tablespoons sugar, 2 smashed garlic cloves,
1 teaspoon yellow mustard seeds and ½ teaspoon celery seeds over medium heat, stirring
until the sugar has dissolved, about 3 minutes; remove from the heat. Stir in the radishes, then
transfer the mixture to a small bowl; cover and refrigerate for 24 hours. Strain and serve.
