You probably have a strong opinion about radishes. Many people find the spicy, almost peppery flavor of raw radishes too bitter, missing out on what could be a colorful and flavorful addition to sides and dishes. Radish season begins in November, and because the red and white vegetables are a surprisingly good source
of Vitamin C, you might give them a try this winter.
When you're buying radishes at the supermarket, they should be fine as long as they are not discolored or soft. For storing radishes
, a cool dark place is optimal (as with potatoes), although they can also be wrapped in a damp paper towel and kept in the fridge. They'll keep for three days to a week depending on whether you want to eat them raw or cook them. Cook Think has a good tip on using ice water to help restore firmness.
Raw radishes can add a bit of spicy bite to a green salad or can be paired with an onion dip. I regularly throw them in pan-fried quesadillas to add heat, instead of Tabasco. A raw radish is also a good starting point for a condiment or side dish. A citrus radish confit is a great blend of spicy and sweet -- the kind of alternative slaw or relish you might put on a burger.
You can also substitute radishes for beets and make a radish and goat cheese salad that is a nice starter. And since everything is better with prosciutto, consider a prosciutto-wrapped radish drizzled with olive oil and fresh black pepper.
[Image via Flickr: splat worldwide]