Radishes
Radishes should be bright in color with firm, well formed roots and crisp, white flesh. Attached tops should be green and fresh. Avoid radishes that appear dry, wilted, spongy, rough-skinned or with external damage.
Steamed Radishes
-20 radishes
-2 tablespoons water
-1/4 cup butter
Trim the ends off of the radishes and peel a band of radish-skin from around the middle of the radish.
Steam the radishes in a covered microwave safe container for 8 minutes, or until fork tender. Drain and toss with butter, serve immediately.
Radish Salad With Parsley & Chopped Eggs
-2 medium shallots, minced
-2 teaspoons Dijon mustard
-3 tablespoons rice wine vinegar
-Salt and pepper, to taste
-1/2 cup extra-virgin olive oil
-4 cups thinly sliced radishes
-1 cup Italian flat-leaf parsley (whole leaves, washed, patted dry, stems discarded), lightly packed
-4 large hard-cooked eggs, in small dice
Whisk shallots, mustard and vinegar with a generous sprinkling of salt and pepper in a 2-cup measuring cup. Gradually whisk in oil in a slow, steady stream to form a thick dressing. (Can be covered and held at room temperature several hours.)
Place radishes, parsley and chopped eggs in a medium bowl. (Can be covered and refrigerated for several hours.)
When ready, toss with dressing, adjust salt, pepper and vinegar to taste, and serve.
