People, I’ve madly fallen in love with radishes.(photo courtesy of Really Natural)
I do remember not particularly liking them as a kid. But then again, I didn’t care for much then anyway, being raised on a typically 1970’s diet, I was your typically picky little thing. Fresh foods weren’t that present in our home so my exposure was lacking and my palate not particularly advanced; it’s no shock I wasn’t at all enamored with the radish’s peppery bite, a sting to the tongue that I found unpleasant. My sister Karen loved them, dragging them through a plate of table salt before popping them in her mouth. Even that typical dressing did nothing to take the edge off the flavor. So for the most part, I’d ignored them.
Then something happened a few years back. On a trip to the Farmers Market, I spied a large bunch of red, white and pink radishes- it was an enormous amount- and was only a dollar. I picked them up, passed a buck to the farmer and placed them in my bag. Once home, I stared at them and thought ‘Great. Now what?’ I ate one, and it was divine. Fresh, snappy, crisp and tart, but not harsh and sour like I recalled. Still, I didn’t leap headfirst into devouring them. I remained rather skeptical. And they languished in my fridge until I was forced to do something, anything, with them.
So I pickled them. On a whim. And went tuckus over teakettle for the crisp little discs, eating them on sandwiches, with my fingers and finally with a fork to grab the last little slices from the dredges of their vinegary brine. And it was soon after that when I first dragged a cold fresh radish through a slab of creamy butter to discover one of the best, and most surprising treats I’ve ever tasted. My eyes were now opened to the radish. Once again. Adulthood is a wonder around every corner, especially when discovering the foods from your childhood that once caused you to turn up your nose are now part of your regular gustatory delight.
So they’ve happily made a comeback; the inexpensive little things can be had sometimes on a 2-fer deal with any farmer willing to move their bounty. I scrub them down and place them in a baggie where they happily keep for days on end, willing that they last that long in my fridge. I eat them for breakfast a lot, sliced thick on good toasted bread with slices of butter, or most recently, this delicious sandwich creation that I’m thoroughly ga-ga over.
A cooked egg, nice and firm is placed a top a bed of greens on nicely toasted bread, and covered with several shredded radishes. The key is to shred the radish directly over the egg. Something about the fresh spray of liquid released makes for a much better flavor. I like spinach with this, but I’ve used spring greens, garden lettuce and romaine as well. This is a summery breakfast, if I’ve ever dreamed of one.
I took my radish love one step further too, recently, when I roasted an entire batch of them.
Roasting radishes takes the sharp flavor away, and replaces it with a mellow soft rendition that is palatable to anyone, even the most avowed radish hater. One would hope, anyway. I could have eaten these like candy, but instead, I caramelized a big pan of vidalia onions and made the two of them into a delicious tart atop a flaky puff pastry crust.
This was a sweet, tender and amazing hand held meal, soft like summer nights, fresh as the season and when topped with just a little Gouda cheese, a bit of savory tang that balanced the vegetables perfectly. Eating a slice of it, on my patio, with a lovely glass of Rosé wine and a perfect summer night surrounding me, I felt a million miles away from my life, but in the simplest way possible. I love how a good meal, with gentle ease can transform an ordinary day into something surreal and dreamy. That’s the magic in a plate of really, really good food.
So…. do you like radishes? What do you like to do with them?
Roasted Radish & Caramelize Onion Tart
Scrub one bunch of radishes well, removing tops and roots. Cut into halves or quarters and toss with a bit of seasoned oil of choice. Roast at 400° until tender. It won’t take too long, maybe 10 minutes.
Slice two Vidalia onions and place in a hot skillet. Cook onions over medium heat, turning frequently, until browned and tender, about 15 minutes. Reduce heat to low, add a few tablespoons of brown sugar (or a drizzle of good honey) a tablespoon of kosher salt and a dash or two of balsamic vinegar. This is my favorite way to caramelize onions, but you may have your own method. Continue cooking the onions for about 20-30 more minutes, or until they are very soft and richly browned. Stir them on occasion, and be careful not to let them burn.
Thaw one sheet of puff pastry. Roll out sheet to desired thickness on parchment paper, then transfer to baking sheet. Poke holes in pastry with a fork and place in 400° oven, baking until lightly browned, about 10-15 minutes. Remove from oven, spread caramelized onion over the crust then top with roasted radish and a small amount of a good sharp aged cheese of your choice. I used Gouda because I had a some on hand. Fontina and Gruyere would be good options too. Place back in oven and bake for about 15 more minutes, until edges of pastry are crisp and brown and toppings are hot. Allow to cool slightly, then serve. Can also be served at room temperature.