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.