FETA SNACK WITH SPRING RADISHES
Though good with any fresh vegetable, this sharp, creamy feta dip, smoothed with a little buttermilk, is exceptional with crisp spring radishes. Much as in the combination above, salt and fat mellow any heat from the raw radishes. Cheesemaker Mary Rigdon of Decimal Place Farm has been brining her goat's milk feta to order for us every week since Miller Union opened. If you have a local farmers' market that sells fresh cheeses, look there first for good-quality feta. I love the little pink, purple, or red garden variety radishes for this dip.
Provided by Steven Satterfield
Categories Condiment/Spread Kid-Friendly Quick & Easy High Fiber Lunch Feta Radish Spring Summer Healthy Low Cholesterol Buttermilk snack snack week Small Plates
Yield 1 cup feta mixture
Number Of Ingredients 6
Steps:
- In a medium bowl, crumble the feta. With a rigid whisk, smooth out the feta first, then add buttermilk 1 tablespoon at a time until the mixture is smooth and the consistency of a creamy dip. Spoon the mixture into a small serving bowl and top with flaky sea salt, black pepper, and olive oil. Serve with raw radishes or other crudités.
SPRING RADISH SALAD
Provided by Geoffrey Zakarian
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- For the dressing: In a small pot, bring the grapefruit juice to a simmer over medium-low heat. Reduce the juice to 1/4 cup. Set aside to cool.
- In a medium bowl, whisk together the reduced grapefruit juice, vinegar, mustard, honey and soy sauce and season with salt and pepper. Slowly drizzle in the olive oil and whisk until emulsified.
- For the salad: Combine the radishes with the watercress and fennel in a medium bowl and toss with a small amount of the dressing. Arrange the avocado, grapefruit and orange on a platter, drizzle with the dressing and season with salt and pepper. Sprinkle on the serrano, then top with the dressed radish mixture and serve.
RADISH WITH BUTTER AND SALT
Sliced radish and butter, finished with a pinch of salt is a simple French snack where the butter cuts the hot pepperiness of the radish, giving you an indulgent low-carb treat in seconds. I use butter very rarely, otherwise, but it does work here. This is my homemade version of the popular French snack. Use the best radishes you can find (the greens should be bright and not wilted, and the radish should be firm) and quality butter at room temperature.
Provided by Suzy Karadsheh
Categories Snack
Time 5m
Number Of Ingredients 3
Steps:
- Cut each radish in half and arrange them flat side-up. Spread a little butter on each half and finish with a pinch of salt.
- Alternatively, you can serve the trimmed radishes whole with only a little bit of the top cut off. Serve a side of room temperature butter and flakey salt in two small dishes for dipping.
Nutrition Facts : Calories 19.2 kcal, Carbohydrate 0.3 g, Protein 0.1 g, Fat 2 g, SaturatedFat 1.3 g, Sodium 309.9 mg, Fiber 0.1 g, UnsaturatedFat 0.6 g, ServingSize 1 serving
PICKLED DAIKON AND RED RADISHES WITH GINGER
Crisp disks of two kinds of radishes taste clean and sweet in this Japanese- and Korean-influenced pickle.
Provided by Lillian Chou
Yield Makes about 3 cups
Number Of Ingredients 6
Steps:
- Halve daikon lengthwise, then cut crosswise into 1/4-inch-thick slices. Transfer to a large bowl and toss with radishes and kosher salt. Let stand at room temperature, stirring occasionally, 1 hour.
- Drain in a colander (do not rinse) and return to bowl.
- Add vinegar, sugar, and ginger, stirring until sugar has dissolved. Transfer to an airtight container and chill, covered, shaking once or twice, at least 12 hours more (to allow flavors to develop).
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