Cut off and discard the ends of the radishes; thinly
slice the radishes into rounds.
Wash and
slice the radish into rounds, add to the bowl.
Thinly
slice the radishes into rounds discarding stems and bottoms.
Slice the radish into very thin rounds and marinate in a shallow bowl with the juice of one lime while you prepare the other toppings.
Slice radishes into 1 / 8th inch thick discs, and slice those discs into halfmoons.
Not exact matches
Then cut each
slice into 4 and put in the bowl with
radishes.
Ingredients 2 large potatoes, peeled, cut
into slices then
into quarters a handful of kalamata olives, stones removed a handful of sango
radish sprouts, cleaned whole sea salt, just enough to taste extra virgin olive oil, to taste a little lemon juice a little rice or apple vinegar a few pinches of nori flakes freshly -LSB-...]
I used 1 cup each of halved and thinly
sliced radishes (3 1/4 ounces), 1/2 pound of lightly cooked, cooled green and yellow beans (1/2 pound fresh) that I'd cut
into 1 / 4 - inch
slices on the bias, and quartered and thinly
sliced Kirby cucumbers (from 5 ounces or 2 whole).
4 lbs beef short - ribs, cut
into individual ribs salt and freshly ground black pepper 1 cup bleached all - purpose flour 1/2 cup olive oil 1/2 cub bourbon 3 tbsp chopped garlic 3 bay leaves 2 tbsp chopped fresh thyme leaves 4 cups beef stock 1 pint pearl onions 1 cup baby carrots or 1 cup
sliced carrots 1 cup baby turnips or 1 cup
sliced turnips 1 1/2 lbs new or small red potatoes 1/4 cup finely chopped parsley 2 tbsp chopped horse -
radish
Prepare the salad ingredients and place them in individual prep bowls: Wash and dry the lettuce then tear roughly
into pieces; thinly
slice radishes, cucumbers, and onion with a mandoline; cut tomatoes in half; and roughly chop dill.
Ingredients (serve 2) 2 small carrots, cut
into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated
into small clumps (or other mushrooms of choice,
sliced) 80 g [3 oz] firm tofu, thinly
sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry powder (of choice) 1 teaspoon turmeric powder 200 ml coconut milk 2 teaspoons coconut oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon
radish dumplings (optional) Chopped scallions or spring onions for garnish
1 bunch lacinto kale also called dinosaur kale (or other leafy green) 1 pound brussels sprouts, trimmed 1 cup cooked flageolet beans (or other white bean) 1/2 orange, peeled and cut
into small
slices / sections 3 - 5
radishes,
sliced paper thin 1/3 cup Medjool dates, pitted and quartered 1/3 cup dried apricots,
sliced 3 tablespoons pistachios, toasted and chopped (reserve a few for garnish) 1 - 3 English cucumbers, for serving, optional
Chefs with knife skills make mini
radish sculptures for our plates; some of us just
slice and toss them
into salad.
Vegetables: 1 bunch kale, ribs removed and
sliced into thin strips 8 oz sugar snap peas, trimmed and strings removed 2 bunches
radishes, save 2
radishes for topping and quarter the rest
Prepare the carrot, red pepper and cucumber by chopping
into matchstick pieces, thinly
slice the
radishes and spring onions and
slice the avocado.
To serve 4 carrots, peeled and cut
into thick sticks (bake together with the beetroot) 2 avocados,
sliced 4 handfuls mache lettuce 1/2 cucumber,
sliced 12
radishes,
sliced 1 cup plain yogurt a bunch fresh mint leaves, chopped a handful toasted almonds, chopped sesame seeds
Cut the reserved mushroom
slices into bite - size pieces and add to the bowls along with the
radishes, scallions, carrots, and cilantro.
1/2 cup trimmed asparagus, chopped
into 1 inch pieces 2 to 3
radishes, very thinly
sliced 1 tablespoon quality olive oil salt & pepper 1/2 cup cooked millet few tablespoons of vegetable broth 1/2 an avocado squeeze of fresh lemon juice optional: micro greens, to serve
ginger marinated tofu, recipe below quick pickled cucumber, recipe below 2 cups (500 ml) black rice 2 carrots, cut
into thin sticks 1/2 daikon
radish, cut
into thin sticks 1 ripe mango, thinly
sliced 2 nori sheets, cut
into thin strips 200 g oyster or shitake mushroom,
sliced 200 g fresh spinach 4 eggs, fried sunny - side - up 1 large handful mung bean sprouts 1/2 cup kimchi, store - bought or homemade (spicy fermented cabbage) 1 tbsp sesame seeds, black or white 1/4 cup (1/2 dl) gochujang (Korean chili & soy bean sauce)
ingredients SIXTY SECOND PIMENTO CHEESE: 2 cups extra-sharp cheddar cheese (grated) 2/3 cup mayonnaise 1 (8 - ounce) package cream cheese (softened) 1 (4 - ounce) jar diced pimentos (drained) 1/2 teaspoon cayenne Kosher salt to taste TO SERVE: assorted crackers
radishes (halved) celery (cut
into 3 - inch pieces) cucumbers (
sliced)
2 cups sushi rice 3 cups water 1 tsp salt 2 tbsp rice vinegar 2 sheets nori 1 - 2 cups frozen edamame, thawed 3 Persian cucumbers, peeled and diced
into tiny pieces 4 - 6
radishes, diced
into tiny pieces 2 scallions, thinly
sliced black sesame seeds
3 cups mâche or lamb's lettuce 1 small red beet, peeled and julienned or grated 10 French breakfast
radishes,
sliced 4 tablespoons extra-virgin olive oil 3 tablespoons balsamic vinegar 1 tablespoon Dijon mustard 1/4 cup vegetable oil 12 ounces goat cheese,
sliced into 8 equal rounds 1 egg, lightly beaten 1/4 cup Panko breadcrumbs (or gluten - free Panko) 10 strawberries, halved or quartered 1/2 small bunch chives, chopped salt and pepper, to taste
Using a mandoline or large sharp knife, cut the fennel bulb halves and then the
radishes into paper - thin
slices.
10 large Belgian endives, preferably red and green varieties, separated
into leaves, or very thinly
sliced black
radishes
I stuffed the squash
into freshly toasted corn tortillas that were topped with shaved crunchy cabbage, creamy avocado, vibrant
radish slices, fragrant cilantro, spicy raw jalapeno and salty queso fresco cheese.
Salad: Place the
radishes on a flat surface and, using a small, sharp knife,
slice them
into 1/4 inch rounds (with the bit of the tops still attached).
Cut the
radishes into slices or strips.
Thinly
slice the watermelon
radish into rounds.
Chop
radish and carrots
into matchsticks, mince the fresh garlic, and use kitchen shears to
slice the green onion.
Add the roasted veggies and top with fresh carrot (I peeled mine
into ribbons) and
radish (
sliced thinly), enjoy!
Ingredients: 2 strips dashi kombu (dried seaweed) 1/2 block tofu, diced
into 1 - inch cubes 1 medium tomato, diced
into 1 - inch cubes 2 tsp fresh ginger, grated 2 Tbsp tamari 1/2 tsp salt 1 handful dried wakame, soaked in warm water for 5 minutes 2/3 cup daikon
radish, grated 1/4 cup green onions,
sliced A dash of shichimi togarashi (for topping (optional)
Thinly
slice the
radishes and cut the avocado
into cubes.
1 Romaine heart plus 2 leaves kale, chopped
into small pieces 1 cup pea sprouts and / or bean sprouts 2 celery stalks,
sliced crosswise
into small pieces 2 small
radishes, thinly
sliced 1/4 red bell pepper, thinly
sliced 1/4 cup shredded carrots 1/2 cup garbanzo beans 1 tablespoon raw pumpkin seeds
Sticky Vietnamese pork meatballs with rice noodles and pickled vegetables For the meatballs 3 garlic cloves, crushedLarge thumb - size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free - range pork mince2 tbsp finely chopped fresh coriander 1/2 -1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil for frying For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g
radishes, julienned or finely
sliced Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut
into 1 cm thick
slices4 thick
slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.
Spoon soup
into bowls and serve with shredded lettuce,
sliced radishes, onions, cheese and fresh cilantro.
Ingredients a small fennel bulb, cleaned and cut
into thin
slices or shaved a few endive leaves, cleaned 5 - 6
radishes, cleaned and cut
into halves or quarters half a red beet, cleaned and cut
into two halves and then
into slices 5 - 6 tablespoons extra virgin olive oil the guice of half a lemon 2 - 3 teaspoons -LSB-...]
Cut each
radish into six wedges and mix with the beans,
sliced red onions or pickled onions, freshly pickled leafs of coriander and flat leaf parsley.
Cut the asparagus
into 1 - inch pieces; quarter the
radishes;
slice the scallion.
Kosher salt to taste For garnish: 1 lime, cut
into wedges 1 - 2 cups chopped Romaine 1/4 cup cilantro, chopped 2 - 3
radishes, thinly
sliced 1/2 red onion, minced 1 avocado, diced
If using a mandolin use the same technique to
slice the
radishes, otherwise
slice them
into thin
slices using a sharp knife.
Rinse the
radishes, trim the ends, and
slice into thin rounds.
9
slices of bread 1 small carrot 4 baby
radishes 1/2 an English cucumber 1 small tomato 1 1/2 tbsp olive oil 1 1/2 tbsp lemon juice about 5 tbsp store bought Hummus or enough to spread on the bread
slices about 4 tbsp store bought Pesto or enough to spread on the bread
slices Salt and Pepper
Slice the carrot,
radishes, and cucumber
into thin
slices.
Yield 2 servings Ingredients 1/2 cup sorghum 2 cups water Kosher salt 2 cups arugula leaves, washed 3 large
radishes,
sliced into thin rounds 1/2 cup cider vinegar 3/4 cup frozen peas, thawed Ricotta salata Fresh mint leaves Black pepper Extra virgin olive oil
for ceviche: 1/2 zucchini, peeled
into ribbons 1 carrot, peeled
into ribbons 2
radishes, thinly
sliced 1 large cob of corn, kernels removed 1 small red bell pepper, stemmed and julienned 1 small shallot, thinly
sliced juice from 3 limes 2 tsp dijon mustard 2 tsp raw agave nectar 1.5 tbsp extra virgin olive oil 2 - 3 sprigs basil / cilantro, leaves finely chopped
Salad Ingredients: 1/2 head, large leaf letturce (Use the entire head if your lettuce is small) 1 large tomato, cut
into wedges (Use two if your tomato is small) 1/2 cucumber, peeled and
sliced 1/2 red pepper, diced 1/4 cup mild red onion,
sliced 3
radishes,
sliced (optional) Spanish olives — as many as you want Roasted red peppers, diced and pepperoncini's, if desired
My favorite snack is to take
radishes and cut them
into thin
slices.
Ingredients For every three quarts of water add: 1 large onion, chopped 2 carrots,
sliced 1 cup of daikon or white
radish root and tops (ideal, but optional) 1 cup of winter squash cut
into large cubes 1 cup of root vegetables: turnips, parsnips, and rutabagas for sweetness 2 cups of chopped greens: kale, parsley, beet greens, collard greens, chard, dandelion, cilantro or other greens 2 celery stalks 1/2 cup of seaweed: nori, dulse, wakame, kelp, or kombu 1/2 cup of cabbage 4 1/2 - inch
slices of fresh ginger 2 cloves of whole garlic (not chopped or crushed) Sea salt, to taste 1 cup fresh or dried shitake or maitake mushrooms Instructions - Add all the ingredients at once and place on a low boil for approximately 60 minutes.
Slice the watermelon
radishes into thin
slices, and the roasted asparagus
into bite - sized pieces.
Ingredients: 6 - 8 Jerusalem artichokes / topinambours, cleaned and
sliced 1 large red onion,
sliced into quarters A small bunch of
radishes (preferably round ones), halved 2 large handfuls of fresh spinach leaves, 2 handful of fresh walnuts, halved A sprig of fresh parsley, chopped finely Extra-virgin olive oil Coarse sea - salt & freshly ground black pepper Balsamic vinegar (I like to use the crema of balsamic)
1 package organic spinach 1 grapefruit, peeled and cut
into chunks 1 cup English peas or frozen sweet peas (thawed) 6 red
radishes, thinly
sliced (about 1 cup)