Ravishing Radishes
Tuesday, May 1, 2012 at 1:00AM 
Brightly colored, fresh and crisp, radishes are just right for this vibrant season. I’m particularly enamored of the young heirloom varieties, which are unearthed in early spring. With whimsical names like White Icicle and Easter Egg, these peppery roots are as delightful to behold as they are to eat.
At New York City’s Recette, an “urban American” restaurant with classic French underpinnings, Chef Jesse Schenker is also feeling inspired by the season’s boisterous bulbs. On special this week, a contemporary radish salad – assorted varieties, from fresh slices of pink-fleshed Watermelon to globes of lightly pickled Cherry Belles, all scattered across a creamy smear of goat milk ricotta and finished with a drizzle of basil oil. Sold.
To get the recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here.
Quick-Pickled Spring Radish Salad
Serves 4 to 6
This at-home version of Recette’s sophisticated starter will make an impressive first course at your next dinner party or a light lunch, preferably paired with a glass of Riesling and taken in the garden! For best results, make the radish pickles a day ahead.
*Tip: For the best crunch, refresh your radishes in an ice water bath for five minutes before using.
1 pound mixed radishes (like Cherry Belle, Watermelon, French Breakfast, White Icicle, Burpee, Easter Egg or whatever’s available at your local farmer’s market!), leaves removed, rinsed and trimmed
1/3 cup white vinegar
3 tablespoons sugar
1 large clove garlic, smashed
1 teaspoon yellow mustard seeds
2 to 3 tablespoons whole milk
1/3 cup fresh ricotta cheese
Coarse salt and freshly ground pepper
Thinly sliced fresh basil, for garnish
Extra-virgin olive oil, for drizzling
Cut about two-thirds of the radishes into various bite-size pieces: slice some about ¼-inch thick; quarter some into wedges, halve finger-shaped radishes lengthwise and leave any small, cherry-sized radishes whole. (Don’t stress about getting this “right” you just want a mix for varying textures and visual interest.) In a strainer placed over a bowl, toss the radishes with 2 teaspoons salt; refrigerate for 30 minutes.
Meanwhile, in a medium saucepan, combine the vinegar with 1/3 cup water, the sugar, garlic and mustard seeds and stir over medium heat until the sugar has dissolved, about 3 minutes; remove from the heat. Stir in the radishes, then transfer the mixture to heatproof container; cover and refrigerate at least 2 hours, up to overnight. Drain.
When ready to serve, cut-up the remaining radishes. Stir the milk into the ricotta, 1 tablespoon at a time, until the cheese is thin enough to spread easily with a spoon, but not runny.
Spoon about 2 heaping tablespoons of the ricotta mixture onto each serving plate and spread evenly with the back of a spoon to create a bed for the radishes. Scatter the pickled and fresh radishes over the cheese. Sprinkle with a pinch of coarse salt and fresh pepper. Garnish with basil and finish with a drizzle of olive oil.
Special Fork is a recipe website for your smartphone and PC that solves the daily dinnertime dilemma: what to cook now! Our bloggers blog Monday through Friday to give you cooking inspiration. Check out our recipe database for quick ideas that take no more than 30 minutes of prep time. Join the conversation on Facebook and follow us on Twitter.
Related posts:
Reader Comments (1)
This recipe looks fantastic! I am actually hosting a radish linky party at http://www.2sisters2cities.com/2012/05/fresh-produce-tuesday-week-8-radishes as part of our Fresh Produce Tuesday series. I would love if you submitted this recipe!
-m