Add it to mache and drizzle with a lemony vinaigrette. Toss with some cucumber and scallion 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.
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 will benefit from a two-hour soak in an ice bath. The Daily Camera. All rights reserved. Any copying, redistribution, or retransmission of any of the contents of this service without the express written consent of The Daily Camera is expressly prohibited.