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Have you ever eaten cooked radishes? I’m always up for a new recipe. Especially if it uses real, whole food, has very few ingredients, is simple to do and is versatile. But cooked radishes? Really? Read on to learn just how delicious and versatile radishes can be.

While I’ve eaten many brassica vegetables cooked (Cabbage, turnips, broccoli, Brussels sprouts, etc), I’ve always eaten radishes raw. Sometimes fresh out of the garden – just brushing off the soil & biting off the root & leaves. YUM!

But a few years ago, tired from weeks of eating raw radishes from the garden, my Favorite Handyman found a recipe to braise them. Cook them in oil like a stir-fry but use a lid between stirs to steam them as well.

Braising is great to give food a toasty flavor as well as keep most of the moisture in them that can be lost when roasting.

You don’t need too many radishes to add a pop of flavor to a salad. A bunch or two from the farmer’s market or bag from the grocery store will do.

This salad is great on its own or pairs well with any meat or topped with some hard boiled eggs.

I’ve added in some tips on how to make it non-dairy as well as other things you can add in for versatility.

Enjoy!

Braised Radish Salad

Prep time: 10 minutes                                                                             Cook time:  5-10 minutes

Total time: 15-20 minutes                                                                                  Serves: 4 or more

Ingredients:

  • 2 bunches radishes (about 20 medium radishes or 1 large daikon radish)
  • 2 Tablespoons butter, lard or oil
  • 1 med-large head of leaf-type lettuce
  • 1-2 cups Asiago Cheese (about 1/2 – whole wedge, grated)

Directions:

  • Slice radishes into thin coins.
  • Slice or rip lettuce into smaller pieces & place in a 3-4 quart bowl.
  • Grate cheese (I used a fine grater to make smaller shreds).
  • Heat medium-sized skillet on medium high heat.
  • Add butter & melt to coat whole skillet.
  • Add radishes skillet & stir until coated with butter.
  • Cook covered, on the medium-high heat for 5-10 minutes, stirring occasionally.
  • Pour hot radishes & butter onto lettuce & toss in bowl until well coated.
  • Toss in 1 cup grated asiago cheese.
  • Top with sprinkling of more asiago cheese.
  • Enjoy!

Julie’s Notes:

  • Asiago cheese has a Parmesan-like flavor, but it melts like Mozzarella.
  • I use Daiya Mozzarella-style shredded cheese or Follow Your Heart Parmesan-style Shreds instead of the Asiago
  • I also use lard, but you could use any kind of oil.
  • Instead of lettuce you could also use any kind of spring green like spinach or arugula.
  • You could also use kale, Bok choi or cabbage, but I might cook these any of 3 with the radishes in a larger skillet or pot, as my body likes them better cooked. 
  • You could add in some chopped green onions (about a bunch), either cooked or raw.
  • You could add in some dried or fresh herbs, lemon balm, basil, cilantro, dill weed, rosemary, etc.
  • You could toss in some cucumber slices or chopped fresh tomatoes. 
  • What else can you think of?

Enjoy!

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Recipes:

Braised Radish Salad

Have you ever eaten cooked radishes? I’m always up for a new recipe. Especially if it uses real, whole food, has very few ingredients, is simple to do and is versatile. But cooked radishes? Really? Read on to learn just how delicious and versatile radishes can be.

Read More »

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