Or skip the mustard and add a pinch of confectioners' sugar and mint. Or toss with some cucumber and scallion slices and nestle into a cup fashioned from lettuce. Mince and add to tuna or chicken salads. Some see the addition of radish to coleslaw as heresy, others as heaven. A subtle counterpoint to spice-rubbed fish, chicken or pork is a julienned slaw of carrots, jicama, green apple, radish and lemon or lime juice.
Few people consider cooking radishes, but the results are spectacular.
Uncover and simmer until the liquid reduces to a shiny glaze, then serve immediately with roast or grilled chicken. Radishes that are particularly harsh in flavor or somewhat limp in texture would benefit from a two-hour soak in an ice bath.