When Marbles was sick, we were told by many bunny experts that radish greens would be the first thing she would eat when she could. Sure enough, that is exactly what happened. What were not prepared for was how many radish tops we would purchase, and what we could do with all the radishes.
So we have begun collecting radish recipes since. From the classic appetizer of sliced radishes on good bread with unsalted butter and a sprinkle of sea salt to famed chef Thomas Keller’s recipe for quick pickled radishes, we have embraced this humble vegetable with a bit of heat.
Today’s Wall Street Journal featured more recipes we can’t wait to try. Here is the first on To Try list:
Radish and Fennel Salad
Total Time: 15 minutes Serves: 4
In a large bowl, toss together 8-10 small to medium radishes , thinly shaved, 1 fennel bulb, thinly shaved, ½ tablespoon picked fennel fronds, 4 tablespoons toasted pine nuts, 2 ounces crumbled sheep’s milk fetaand 1½ tablespoons thinly sliced shallot. Season with salt and pepper.
In a small bowl, whisk together 2 tablespoons lemon juice, 1 tablespoon lemon zest and 3 tablespoons olive oil. Toss salad with enough dressing to coat. Garnish with extra fennel fronds, feta and pine nuts, if desired.
—Adapted from Jenn Louis of Lincoln and Sunshine Tavern, Portland, Ore.
Read more here