Oops, so there is no radish called 'girlie'. But aren't the colors -- pink, purple, red and white -- just gorgeous and ever so teenage girlie?
I set out for a recipe that would preserve the beautiful colors but still cook the radishes. Call my search half successful: the radishes cooked too long in the microwave too long; less time would likely preserve more color.
The microwave? Yes! These radishes are cooked in the microwave! And the taste is truly extraordinary, creating something entirely different than the bite of raw radish. Very good ... and a great side dish, too, if not a salad.
Many thanks to the husband-wife growers at Farrar Out Farm, who show up at my hometown Kirkwood Farmers market every week with fresh produce like my 'girlie radishes' plus eggs and pasture-raised Berkshire pork that I plan to try, soon!
FROM THE ARCHIVES Til now, I've only cooked radish once but there are several radish salad recipes in the Recipe Box. For an easy make-ahead appetizer, there's no beating the surprising easy easy radish spread.
TWO YEARS AGO Fiddlehead Ferns, ... "utterly delicious and so very, very pretty"
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GIRLIE RADISH SALAD
Time to table: 15 minutes (10 minutes for just the radishes)
1 pound radishes (or fewer, this is easy enough to cook 1 serving)
1 teaspoon good vinegar (red wine or malt, as I used today)
1 tablespoon butter (or leftover blender hollandaise, as today)
Salt & pepper to taste (I skipped this)
Parsley to taste (I skipped this)
Radish or daikon sprouts
Trim radishes. Cut in half, lengthwise (to show off more color); the pieces should be equivalent in size so small ones need not be cut, extra large radishes might be quartered. Place in a large microwave dish with vinegar. Cover with plastic wrap and cook til done. (Six minutes was too long in my mike for six radishes but it's the time specified for a pound by the recipe.) Toss with butter, seasonings and parsley. Re-cover and cook for 1 more minute.
Meanwhile, wash/dry greens and arrange sprouts. Top with warm radishes and serve immediately.