Add it to mache and drizzle with a lemony vinaigrette. Toss with some cucumber and green onion slices and nestle into a cup fashioned from Bibb 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.
Thinly sliced radishes should be sauteed in butter until slightly softened yet still crisp, 3-5 minutes, then sprinkled with lemon zest, chives and salt and pepper to taste. Uncover and simmer until the liquid reduces to a shiny glaze, then serve immediately with roast or grilled chicken.