We were first introduced to the idea of salted radishes in Fuchsia Dunlop’s cookbook Every Grain of Rice and prepared them as an element for an Asian-inspired salad. We immediately recognized additional ways to enjoy them: crudités for summer cocktail hour; a sidekick to hummus or baba ganoush; chopped or shredded in a cold, crunchy salad; even on their own for a light, refreshing snack. This recipe and its method enhances the regular radish and adds an interesting element to many dishes. We’ve heard from many people who are not generally fans of radishes how enjoyable these are to eat. Ra-ra radishes! And I think that’s one of the joys of simple cooking: finding ways to prepare and connect with the season’s bounty in a way that is delightful, not too difficult, and versatile.
For this recipe, I’ve used Easter egg radishes, named for their round roots and hues of purple, red, and cream. All radishes are best eaten young and crisp, and this variety in particular provides a mildly spicy flavor. I recommend trying this method of preparation with any variety of radishes you find at the market to pinpoint your favorite.
Ingredients
- 1 bunch of radishes
- sea salt
Preparation
Find the freshest radishes possible - think local farmers market or your windowsill planter. Remove the tops and tails from the radishes. With fresh radishes, you can leave a little of the green tops intact (perhaps an inch) as they’re nice to eat, nutritious, and pleasing to the eye.
Wash your radishes thoroughly, being careful to remove all the dirt and grit. I like to soak them in fresh water, letting the dirt settle to the bottom before pulling the radishes out of the bowl.
Next, place a radish on the cutting board. Take the side of a chef knife -- a wide flat spatula or rolling pin works too -- and lightly smack the side of the knife or other instrument with your palm to split the radish. (It may go without saying, but do avoid the knife’s sharp edge.) The idea is to crack the radishes open, not smash them to bits. Work your way through all of the radishes until they have been split open, but not in two.
Sprinkle a generous pinch of salt into the split of each radish, placing them in a colander in the sink to allow water to drain off. Let them sit for 20-30 minutes before giving them a quick rinse so that they’re not overly salty. But don’t be too overzealous in your rinsing! You want to leave some salt.
Store the radishes covered in the fridge for up to a week. They will probably release more water in the storage container, so simply drain the water as you see fit and use the radishes according to your heart’s desire!
