Radishes Rejoice!

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Wanna add a bite to your salads? Use radishes.

Spring brings in many different types of radishes from local markets. Pictured above are watermelon radishes, daikon, European radishes, Easter Egg radishes, and radish sprouts. Here's a new radish salad that I prepared after visiting a farmer's market here in California. Besides using radishes, I also threw in asparagus tips and arugula for good measure. I tossed these vegetables together with olive oil and fresh lemon juice for a delicious salad.

Here is the recipe:

Spring Radish Salad

  • 2 watermelon radishes
  • 2 European radishes
  • 1 small red daikon radish
  • 1 cup asparagus tops, rinsed
  • 1 cup radish greens, sliced in thin strips, rinsed and dried
  • 2 cups arugula, rinsed and dried
  • 2 tsp olive oil
  • juice of one lemon

Rinse the radishes and slice them very thin with a mandolin or serrated knife. Prepare the rest of the veggies. Place the radish slices on a large platter. Sprinkle the greens around them. Top with oil and lemon juice and serve immediately.

More radish tips:

  1. It is best to remove the greens from the radishes as soon as you get home from the store.
  2. Take care to rinse the radish greens because they are often sandy.
  3. You don't have to throw them out. The radish greens can be used in a tossed salad, slaw, and pesto.
  4. It is easy to use a Japanese mandolin or serrated knife to slice the radishes thin.
  5. Radishes keep for a week in the refrigerator and they can be sliced and used on sandwiches and in salads.
  6. You can also grate them and add them to a slaw or put them in tacos.

Download our handy radish handout.


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