Soon I will have a big crop of radishes – which are the first harvestable crop in my square foot garden. I’m trying to find creative and tasty recipes featuring radishes – I’m bored of just throwing radishes on a green salad. Here is a recipe from Bon Appétit for radish dressing on a green bean salad that I found on epicurious.com – I’m going to give it a whirl when more radishes are ready to be pulled out of the ground. Has anyone tried roasted radishes? What about radishes on butter with bread. Both sound odd to me but depending on the garden yield I might have to check it out.
Green bean, red onion, avocado salad with radish dressing
5 radishes, unpeeled, trimmed, coarsely chopped
1/2 cup olive oil
2 tablespoons Sherry wine vinegar
1 tablespoon honey mustard
1/2 teaspoon minced garlic
1 1/2 pounds slender green beans, trimmed
1 red onion, thinly sliced (try soaking onion slices in apple cider over night for a bit more tang)
2 large radishes, sliced paper-thin (optional)
Place 5 radishes in processor. Add oil, vinegar, mustard and garlic; process until thick dressing forms. Season with salt and pepper. Transfer to small bowl. (Can be made 1 day ahead. Cover; chill. Bring just to room temperature before using.)
Cook green beans in large pot of boiling salted water until just crisp-tender, about 5 minutes. Drain beans and rinse under cold water. Drain and pat dry.
Place beans, sliced avocado and onion in large bowl. Toss with enough dressing to coat. Season with salt and pepper.