Radish salad is the easiest and quickest recipe to enjoy the crunchy red radishes in all their freshness. Also try the cooked radishes.
These round roots are rich in water and contain only 16 calories per 100 g. However, remember that it is a vegetable not easy to digest, here you can read all its properties and contraindications.
SEASONALITY of #radishes – from April to early November. Generally, they are not found in the hottest months.
This raw side dish can be paired with other seasonal vegetables:
– radishes and cucumbers
– radishes and fennel
– radishes and arugula
– in a mixed salad
– with its small, very fresh leaves cut thinly (as in the photo above)
It can be added to radishes in the salad:
– parsley, oregano, basil, or thyme
– apple slices
– oilseeds (sunflower, pumpkin, sesame, poppy)
– vegan honey in the dressing
RECIPES with radishes
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: No cooking
- Cuisine: Healthy
- Seasonality: Spring, Autumn
- Energy 55.13 (Kcal)
- Carbohydrates 3.26 (g) of which sugars 1.75 (g)
- Proteins 0.63 (g)
- Fat 4.76 (g) of which saturated 0.70 (g)of which unsaturated 0.06 (g)
- Fibers 1.46 (g)
- Sodium 131.17 (mg)
Indicative values for a portion of 62 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Radish Salad
- 1 bunch radishes (10 – 12 round red radishes)
- to taste lemon juice (or white or balsamic vinegar)
- to taste extra virgin olive oil
- 1 pinch salt
- 1 pinch pepper (freshly ground)
Tools
- Knife
- Bowl
Radish Salad
How to clean radishes?
Remove the two ends: the thin root and all the bunch of leaves. Immerse them in water and let them soak for at least 5 minutes to make them crunchier.
Set aside the most tender and fresh leaves, wash them well.
In a bowl (or on a serving plate) place the radish leaves at the base and above them thinly sliced radish, cut by hand with a smooth-blade knife or with the mandoline.
Season with salt, vinegar (or lemon) and oil. Sprinkle with freshly ground pepper.
STORING radish salad
Radish salad should be stored in the refrigerator, undressed, in an airtight container. This way it stays fresh and crunchy for 1-2 days.
How to choose radishes?
Buy only radishes: very fresh, bright in color, small (the diameter should not exceed 2 – 3 centimeters) and firm. Large radishes lose flavor and crunchiness.
It’s important to observe the leaves which should have a nice green color.
How to store radishes?
Radishes can be stored for up to a week from harvest in the refrigerator. Its leaves, however, last only a few days and I recommend eating them before they wilt.
How to use very fresh radish leaves?
You can make an omelette, a pesto, or pan-fry them.
