Radish Recipes

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Goat Cheese Arugula Recipe Recipe

Goat Cheese Arugula Recipe

02.27.14 by Jackie

There is something utterly delightful about this goat cheese arugula salad. The combination in the first place is  exquisite but I wanted to kick it up a notch by breading the medallions of goat cheese with crumbs of freshly baked brioche. I also added a carpaccio of mango and radish to add color to the salad.

The technique for obtaining perfectly sliced mango is nothing simpler than using thread. In my childhood, we would often use this method to slice meat pate for a clean cut, especially during the holidays. I often find myself using tools that don't necessarily belong in the kitchen, but are perfect for the job at hand.


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Radish and Goat Cheese Napoleon Recipe Recipe

This radish and goat cheese napoleon recipe was inspired by an elegant beet appetizer I had several years ago at Spago, Wolfgang Puck's restaurant. Colorful layers of sliced, pickled Cherry Belle radishes, candied walnuts, goat cheese spread and rounds of whole grain noor thin bread give the dish its visual appeal. The pungency from the radishes offsets the velvety smoothness from the goat cheese. Sprinkled with candied walnuts, arugula and a few sprouted radish shoots as garnish, a larger portion of this light salad could be served as a one-dish meal. I finished the salad with a flavor-matching vinaigrette, a scrumptious sesame and candied walnut salad dressing.

The bread used in this dish is a new product from my friends over at California Lavash. It’s made with whole grains and is studded with black and white sesame seeds. It’s a great choice if you want to make a healthy dish, but I obviously didn’t do that today! I’ll be posting a couple more recipes using the bread later this week, and if you’d like to try them out, you can enter this week’s giveaway. Good luck!

California Lavash Bread Recipe with Picture


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Avocado Gourmet Salad Recipe Recipe

Avocado Gourmet Salad Recipe

08.22.12 by Jackie

This salad is composed of thinly-sliced avocado, Bolero Nantes carrots and crisp Cherry Belle Radishes. Mixed freshly cut corn, fresh garbanzo beans, Persian cucumbers, roasted green bell peppers, sprouted radish shoots and fried matchstick white sweet potatoes complete the refreshing dish. But what truly defines it is the beautifully colored and flavorful parsley oil. If dressed properly, this salad could be a perfect first course for your dinner party.

When I was asked to write Haute Potato (my first cookbook coming out this December), I tested more than 100 recipes, but only 75 gourmet potato dishes finally made it to print. This salad didn’t make the cut. I think it tastes wonderful, but it’s not as over the top as the recipes in the book. In the right setting though, it would make a lovely addition to your meal.


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Radish Pesto Recipe Recipe

Radish Pesto Recipe

05.15.12 by Jackie

Here's a simple pesto made with radish greens. Radish greens have a strong, peppery flavor, which adds an interesting dimension to traditional pesto. If it's too strong for you, you could mix it with more traditional greens, such as basil or spinach.

We grow our own radishes, and it's really wonderful to be able to use all the fruits of our labor. Radishes are one of the easiest and fastest maturing crops that can be planted in the garden. The "French Breakfast" variety used in this recipe only require about 22 days to mature. Here in California, that works out to at least four or five harvests per season. So expect to see more radish recipes as long as it's sunny out!

The longer you leave the radishes in the ground, the spicier they get and the hairier the leaves will become. The leaves are still edible, but, the texture may become unpleasant, which is why I decided to put these greens to use in a pesto. In France, there are several soups made with radish greens. Cooking the greens, in general, will mellow them out a bit.

Radish Pesto Recipe with Picture

 


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Carpaccio de Radis (Radish Salad with Herb-Infused Olive Oil) Recipe

I love red radishes. It's such an under-utilized and under-appreciated vegetable. The taste is clean, crisp, and mild. Unlike daikon or other kinds of radishes, they don't have a harsh mustardy flavor. Traditional carpaccio is thin slices of raw meat or fish, but I made a "carpaccio" out of the radishes by thinly slicing them with a mandoline.

In France, we would simply eat them with good quality butter, salt and pepper. Since the butter here in the US isn't as flavorful as the yellow butter produced by the grass-fed cows in France, I decided to liven up the dish with a truffle-Meyer lemon vinaigrette to make it more appealing. I drizzled Italian flat-leaf parsley-flavored oil for color. I chose flat-leaf parsley because it has a much milder flavor than cilantro. I wanted the radishes to be the focus of the dish and not be overpowered by other ingredients.


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