The French Breakfast radishes are highlighted in this salad recipe but you can also incorporate Green Dragon cucumber, Ruby Ring red onion and fresh dill.
Dilled Cucumber & Radish Salad
Serves 6 as a starter salad
1 English cucumber, sliced
2 cups radishes, sliced
kosher salt to taste
1 cup red onion, thinly sliced
3 tbsp rice wine vinegar
2 tbsp extra virgin olive oil
1 tsp granulated sugar
1 garlic clove, minced
1 tbsp fresh dill, chopped
freshly ground black pepper to taste
Combine radish and cucumber in a large bowl, sprinkle with salt and allow to sit at room temperature for 15 minutes. Drain off any excess liquid that forms.
Combine vinegar, oil, sugar, garlic in small bowl and whisk together.
Add red onion to the radish-cucumber mixture, pour dressing over top, add dill and black pepper and taste to check if more salt is needed. Refrigerate for 1 hour then serve.
Original recipe found here
Don’t enjoy the taste of raw radishes? Try this Roasted Radish recipe with the Easter Egg blend of radishes and some fresh thyme.
Roasted Radishes with Thyme
Serves 2 as a side dish
1 lb radishes, halved or quartered
2 tbsp butter
3 sprigs fresh thyme, finely chopped
Melt butter over medium heat, add radishes and saute 8-10 minutes or until the radishes start to brown. Add thyme and salt, stir to combine and saute a couple minutes more. Serve.