Radish Food

RADISH GREENS

Radish Greens image

Make and share this Radish Greens recipe from Food.com.

Provided by Fox Hollow

Categories < 15 Mins

Time 12m

Yield 2 serving(s)

Number Of Ingredients 2

Ingredients

3 bunches of radish greens
1 tablespoon olive oil or 1 tablespoon butter

Steps:

Rinse the radish leaves at least 3 times and pat dry.
They can be chopped or left whole. I would remove the stem however it's edible but a little tough for my liking.
Heat up the olive oil in a pan on medium heat , add the leaves and stir fry for about 2 minutes until the leaves are wilted.
Minced garlic can be cooked with the greens as well and salt and pepper to taste.

Nutrition Facts : Calories 59.7, Fat 6.8, SaturatedFat 0.9, Sodium 0.1

FRIED DAIKON BALLS

Fried Daikon Balls image

Easy Fried Daikon Balls can be served as a starter or a main course.

Provided by Victoria

Categories Appetizer Side Dish Snack

Time 30m

Number Of Ingredients 9

Ingredients

400 g white radish
2 eggs
100 g flour
salt
pepper
1 tsp vegetable stock
1 tsp garlic powder (can use 2 shallots of garlic)
1 tsp ginger paste (or use few slices of chopped ginger)
1 tsp onion powder (can use ½ onion)

Steps:

Shred and drain the white radish. Using a vegetable peeler, remove the skin. Shred the white radish with a grater. Add salt and let the excess water drain out. Alternatively, use a towel to squeeze out the excess water.
Add the rest of the ingredients. Add in the eggs, flour, pinch of salt and pepper, onion, as well as vegetable stock into a large bowl. Mix well.
Make into ball shapes. With the mixture, make small ball shapes. The smaller the balls, the faster these will cook later.
Fry in medium heat. Add cooking oil to a pan and heat to medium heat. Add the ball mixture and fry until golden brown.
Serve with sauce. Serve with desired sauce as a starter or as a main with rice and soy sauce.

Nutrition Facts : Calories 165 kcal, ServingSize 1 serving

SHAVED ASPARAGUS AND RADISH SALAD

Shaved Asparagus and Radish Salad image

An easy salad to put together, this is a celebration of the first asparagus of the season, which is sweet enough to eat raw. Omit the anchovy in the dressing if you wish, but it's there to provide a boost of flavor, not to taste fishy. Any type of radish will work but, for a really vibrant salad, look for the many colorful varieties of daikon radish available at many farmers' markets.

Provided by David Tanis

Categories dinner, lunch, salads and dressings, vegetables, appetizer, side dish

Time 15m

Yield 6 servings

Number Of Ingredients 7

Ingredients

3 tablespoons fruity, flavorful extra-virgin olive oil
Zest of 1 lemon
2 tablespoons lemon juice
4 anchovy fillets, rinsed, blotted and roughly chopped
Salt and pepper
1 pound asparagus, medium-thick spears if possible
1 cup thinly sliced daikon radish or other radish, preferably a mixture of colors (or more to taste)

Steps:

In a small bowl, whisk together olive oil, lemon zest, lemon juice and anchovy. Season the dressing with salt and pepper.
Snap off and discard the tough end of each asparagus spear. Using a sharp knife, slice asparagus lengthwise into ribbons. For skinny asparagus, just halve lengthwise.
Place sliced asparagus in a large salad bowl. Toss with salt and pepper, then add the dressing and toss to coat.
For each serving, place a handful of dressed asparagus on a plate. Surround with slices of colorful radish, and tuck a few more slices among the asparagus ribbons. Sprinkle radishes lightly with salt.

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