The Skinny on Radishes

Radishes, with a unique peppery flavor, are a member of the mustard family. Radishes often resemble the flavor and texture of beets and turnips. The shape and skin color of radishes can vary; however, the most commonly available is the round, red-skinned variety. The flesh of all varieties of radishes is typically white. Radishes are extremely low calorie, with seven radishes only 15 calories. They are also an excellent source of vitamin C and have significant quantities of glucosinolates, which help to stimulate the body’s natural detoxification systems.

How to Select: Choose radishes that are firm with bright, crisp green leaves.

How to Store: Remove leaves and store in a perforated plastic bag in the crisper of the refrigerator for up to a month.

Usage Tips: Wash thoroughly before eating or cutting.

Spring Radish Salad

Ingredients:

1 bunch fresh radishes
2-3 carrots
2 bunches arugula
Salt and pepper
2-3 Tablespoons Extra Virgin Olive Oil
2 Tablespoons freshly grated Parmesan cheese
Lemon wedges

Directions:

1. Trim radishes and slice thinly. Peel carrots and cut on the diagonal into very thin slices.

2. Snap off the tough stems from the arugula. Gather arugula into a bunch and cut crosswise into strips.

3. Arrange the arugula on a platter. Scatter sliced radishes and carrots over arugula. Season with salt and pepper, to taste. Drizzle with olive oil to lightly moisten the vegetables. Sprinkle with Parmesan cheese.

4. Serve with lemon wedges to squeeze over the salad.


Don't throw out your radish greens! Believe it or not, those fuzzy leaves can be transformed into a smooth green soup, with a hint of watercress flavor.


Radish Top Soup

Ingredients:
1 Tablespoon canola or olive oil
1 cup chopped onions or leeks
8 cups loosely packed radish leaves
2 cups diced peeled potatoes
6 cups liquid (water, chicken stock)
Salt and freshly ground pepper

Directions:

1. Place oil in a large saucepan, add onions or leeks and cook until golden, approximately 5 minutes.

2. Stir in radish tops, cover pan, and cook over low heat until wilted, 8-10 minutes.

3. Meanwhile, cook potatoes until soft. Combine with radish tops and broth, and cook, covered, for 5 minutes to mingle flavors.

4. Puree finely in a food processor. Season with salt and pepper, to taste.

Note: Don’t have enough radish greens? Add some Swiss chard – it works just as well.