By Freya Bellin
There are certain vegetables that, when very fresh, require little actual “cooking” to make a great bite. Radishes, thanks to a natural spiciness, are one of those vegetables. Rather than relegating these little root veggies to garnishes or salad mix-ins, try this simple recipe. Radishes are crisp and refreshing on their own, and even more so when deeply chilled. Dipping them in good olive oil and coarse salt adds just the right amount of richness and seasoning to make a nice appetizer or snack. Try experimenting with flavored salts for more variety. Recipe from The Food Matters Cookbook.
Radishes with Olive Oil and Sea Salt
Makes: 4 to 8 servings
Time: 20 minutes
It’s hard to argue with radishes dipped in butter and sea salt, unless, of course, you’d rather skip the butter. Try this classic snack with extra virgin olive oil for a delicious spin on the original.
1⁄2 cup olive oil
2 tablespoons coarse sea salt
1 pound assorted radishes
1. Pour the oil into one or more ramekins or small bowls, season it with a little salt, and put some more salt nearby in another small bowl or plate.
2. Leave the radishes whole or halve or quarter them as you like. Refrigerate them in a bowl of ice water until ready to serve, up to several hours. Serve the radishes alongside the olive oil and salt for dipping and sprinkling.
Daikon with Sesame Oil and Sea Salt. Use daikon radishes, peeled and sliced crosswise into coins. Substitute sesame oil for the olive oil.