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CheesyChuckEyes w/SundriedTomatoGaaalic+SautéedRadishes
- Thread starter Jim Lampe
- Start date
Jim Lampe
TVWBB 1-Star Olympian
Thank you for the kind words everyone
Here's the direction I took although not to a tee:
Pan-Roasted Salt and Pepper Radishes
1 bunch garden-fresh radishes with their tops
2 tablespoons olive oil (divided)
Sea salt to taste
Freshly ground black pepper to taste
2 lemon wedges
Wash and dry radishes, making sure to remove any grit where greens meet stems, and discarding any yellow leaves.
Cut off greens, leaving just a bit of stem on the radish, and reserve the greens. Halve the radishes and toss with a tablespoon of olive oil.
In a pan, heat remaining 1 tablespoon olive oil over medium-high heat until shimmering but not smoking, and add radishes, cut side down. Sprinkle with a pinch of sea salt and a healthy amount of black pepper. Cover and reduce heat to medium.
Sauté radishes until they begin to color, about 12 to 15 minutes. Meanwhile, chiffonade the greens and toss with radishes in pan for another few minutes until they are wilted and tender.
Serve on a platter, sprinkled with a pinch of sea salt and a few squeezes of lemon.
Makes 2 to 3 servings
Excellent John, I will make them again! Hopefully with larger radishes... these were the first from the garden.
Here's the direction I took although not to a tee:
Pan-Roasted Salt and Pepper Radishes
1 bunch garden-fresh radishes with their tops
2 tablespoons olive oil (divided)
Sea salt to taste
Freshly ground black pepper to taste
2 lemon wedges
Wash and dry radishes, making sure to remove any grit where greens meet stems, and discarding any yellow leaves.
Cut off greens, leaving just a bit of stem on the radish, and reserve the greens. Halve the radishes and toss with a tablespoon of olive oil.
In a pan, heat remaining 1 tablespoon olive oil over medium-high heat until shimmering but not smoking, and add radishes, cut side down. Sprinkle with a pinch of sea salt and a healthy amount of black pepper. Cover and reduce heat to medium.
Sauté radishes until they begin to color, about 12 to 15 minutes. Meanwhile, chiffonade the greens and toss with radishes in pan for another few minutes until they are wilted and tender.
Serve on a platter, sprinkled with a pinch of sea salt and a few squeezes of lemon.
Makes 2 to 3 servings
