Carrot and Radish Salad

This note and recipe come from Spring Hill member, Mike McMahon:You can hardly call this a recipe, but I thought it was surprisingly good given how simple it is.  This is what we did with the radishes this week and I thought I’d pass it along.
4 medium carrots
6 large radishes
1/4 teaspoon freshly grated lime zest
1 tablespoon fresh lime juice
1 1/2 tablespoons olive oil

Shred carrots with a mandoline or other manual slicer or in a food processor fitted with shredding disk. Julienne radishes. Whisk together zest, juice, oil, and salt and pepper to taste and toss with vegetables.

P.S.  A touch of salt really helps the flavors pop.

Little Gems with Lemon Cream, Spring Onion, Radish and Mint

serves 4 (Six Seasons; 2017) There is a little prep work involved in this salad but it is delicious with tender, spring vegetables.

1-2 spring lettuce heads; cores cut out and heads washed, cut into bite size pieces and well dried in a salad spinner

1 small bunch scallions, very thinly sliced, (including ½ inch off the green tops), soaked in ice water for 20 minutes, and drained well.

About ½ bunch radishes, scrubbed, tops trimmed off, thinly sliced, soaked in ice water for 20 minutes, and well drained

1 small handful fresh mint

½ cup Lemon Cream (recipe follows)

Kosher salt and freshly ground pepper

Lemon Cream – makes ¾ cup:

Author’s Notes, “This is a light, almost feminine dressing that is beautiful on a simple spring lettuce salad, but also on other green vegetables. Try tossing it with thinly sliced cucumbers.” 

4 garlic cloves smashed and peeled 

½ cup heavy cream 

Kosher salt and freshly ground black pepper 

½ tsp. grated lemon zest 

about 2 tbsp. fresh lemon juice 

2 tbsp. extra-virgin olive oil 

1. Put the garlic and cream in a medium bowl and let infuse for 2 hours in the refrigerator, so the cream takes on a gentle garlic flavor. 

2. Fish out the garlic cloves from the cream, season generously with salt and lots of twists of pepper, and then add the lemon zest. Begin whisking the cream. Once it starts to thicken (about 7-10 minutes of whisking) add 2 tbsp. lemon juice and the olive oil. Keep whisking until it is light and airy. It won’t be thick like fully whipped cream, but it will have a nice creamy texture. Taste and adjust with more salt, pepper or lemon juice. Use this dressing within a day. 

Roasted Radishes

(adapted from thekitchn.com)
Trim the top and stem ends off then slice them in half. Toss them with some salt and let them sit for 10-15 minutes then wipe off excess water with a towel. Toss them with some oil and add more salt. Arrange them cut-side down on a heavy, dark sheet pan (a cast iron skillet is also good) and roast at 450°F for about 8 to 12 minutes, depending on the size.
Take them out when their white faces have browned a little, but they’re still firm inside. Sprinkle with a little more salt, a finely chopped garlic clove (or garlic scrapes?), or some minced parsley and chives (or any seasoning/herbs of your choice). Eat and enjoy; they’re best when they’re piping-hot.

Sauteed Radishes

I found this recipe on the epicurious web site. It gets great reviews – even from folks who don’t like radishes. It includes the greens as well which is nice.

4 bunches radishes with greens attached (2 lb)
(our bunches weigh-in at about ¾ lb – so you could adjust accordingly)
2 1/2 tablespoons unsalted butter
1 teaspoon salt (preferably sea salt)
1 garlic clove, minced
3 tablespoons chopped fresh chives

Cut greens from radishes and coarsely chop. Trim radishes and cut lengthwise into 1/2-inch wedges. Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté radish wedges with salt, stirring, until crisp-tender, about 12 minutes. Transfer to a platter and keep warm, loosely covered. Sauté garlic in remaining tablespoon butter in skillet over moderately high heat, stirring, until fragrant, about 30 seconds. Add greens and sauté, stirring, until wilted, about 1 minute. Return radish wedges to skillet and stir in chives. Serves 4.

Sautéed Radishes with Bacon

from Bon Appetit’s web site
2 oz. chopped slab bacon
¾ pound red radishes, halved (quartered if large)
2 teaspoons apple cider vinegar
½ teaspoon sugar
¼ cup fresh flat-leaf parsley leaves
Kosher salt and freshly ground black pepper
Cook bacon in a medium skillet over medium heat until fat begins to render, about 3 minutes. Add radishes and cook, tossing occasionally, until radishes are tender and bacon is crisp, 8–10 minutes. Pour off all but 1 Tbsp. fat. Add vinegar and sugar. Toss with parsley; season with salt and pepper.

Venison (or Beef) Barley Soup with Radish Greens & Scallions

This is roughly what the recipe was- I was “winging it” and it turned out really well. Jess Fischer

8 cups water
2 tbsp organic beef boullion paste
2 large carrots, chopped small
3/4 c barley
Chopped greens from a radish bunch, stems removed
4 scallions, chopped
1/2 tsp course salt
1/4 tsp ground pepper
3/4 pound venison, cut into small thin pieces (easy to do when still a little frozen)

Bring the water with boullion to boil, then add the carrots and barley, reduce to a simmer for 30 minutes. Add scallions, radish greens, and venison- simmering for another 20 minutes. Season with pepper. Serves approx. 6.