Orange & Radish Salad


2 navel oranges

1/4 packed cup radishes, very finely sliced (use a mandoline, if you have one)

1/8 teaspoon salt

Freshly ground black pepper

1/8 teaspoon ground roasted cumin seeds

1/16 teaspoon chili powder

2 small sprigs of fresh cilantro or mint

For the radishes:

1/2 teaspoon lemon juice

Freshly ground black pepper

Generous pinch of salt, or to taste

1/8 teaspoon ground roasted cumin seeds

A few sprinkles of chili powder

Peel the oranges in such a way that you remove all the white pith. Slice off a good chunk of the top and bottom (I just eat these bits) and cut the remainder crosswise into circles 5 inch thick. Set aside in a single layer. Put the sliced radishes into a bowl and set aside. Half an hour before you eat, sprinkle the oranges with the salt, pepper, cumin, and chili powder as evenly as you can. Just before you eat, sprinkle the radishes with the lemon juice, pepper, salt, cumin, and chili powder. Toss lightly. Lay half the orange slices on a salad plate. Put half the sliced radishes to one side of them and garnish with a sprig of coriander or mint. Serve immediately.  From Vegetarian India by Madhur Jaffrey,

Savoy Cabbage Slaw with Applesauce Vinaigrette and Mustard Seeds

For the vinaigrette:

  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 2 Tbsp apple cider vinegar
  • 1/3 c olive oil

For the salad:

  • 4 c savoy cabbage, sliced as thinly as possible
  • 1 large bunch red radishes
  • 3 or 4 Granny Smith apples
  • 1 lemon, juiced
  • 1 tsp mustard seeds
  • 1/2 c walnuts, toasted and chopped
  • salt and pepper to taste
  1. Make vinaigrette:  In a bowl, mix together mustard, salt, vinegar and applesauce. Slowly whisk in olive oil a little at a time until the dressing emulsifies. Set aside.
  2. Make salad:  Put shredded cabbage in a large bowl. Shred radishes until you have 1 cup. Add to bowl.
  3. Core apples and shred to make 2 cups. Put shredded apples in a bowl filled with lemon juice and 2 cups water, to prevent apple from browning.
  4. When ready to serve, gently squeeze water from apple, add to cabbage and toss slaw with vinaigrette. Add mustard seeds and toss again. Sprinkle walnuts on top of slaw. Season with salt and pepper.

Yield: 6 servings

Ricotta-Spinach Dip

  • 1 bunch fresh spinach
  • salt and freshly ground pepper
  • 1 lb. ricotta cheese
  • 1-2 tbs. fresh dill (optional)
  • 3-4 scallions, finely minced
  • 1/2 cup finely minced water chestnuts
  • 5 to 6 healthy radishes, minced

Stem the spinach, clean and dry thoroughly (a salad spinner works fine, followed by paper towel).  Mince finely (a few whirls in the food processor with the steel blade works perfectly).  Place ricotta in a medium-large bowl.  Use a wire whisk or wooden spoon to beat it until quite smooth.  Stir in the spinach and all other ingredients, including the optional dill (or save as a garnish) and minced water chestnuts.  Cover tightly and chill until very cold.  Serve with chips, raw vegetables, or good crackers.

From Molly Katzen’s Still Life with Menu Cookbook.

Radish Salad

  • 1 bunch radishes
  • 2 tablespoons thinly sliced chives
  • olive oil
  • 2 to 4 ounces Parmesan
  • salt and pepper
  • radish sprouts, leaves, or arugula greens, optional

Set aside a handful of the most tender radish greens. Trim the radish roots, leaving just a bit of the stem, and wash them well. Wick up the excess moisture with a towel, then thinly slice, either lengthwise or crosswise. Put them in a bowl and toss with salt, chives, radish greens, and enough oil to coat lightly.   Put the radishes on a platter, shave the cheese over them, and add pepper and the optional greens, if using.

Adapted from Deborah Madison.

Radish Raita

  • 2 cups plain yogurt
  • 6-8 radishes sliced
  • 1Tbs. fresh lime juice
  • 1 clove minced garlic
  • 1 Tbs. minced green onion or shallot
  • ½  tsp. cumin
  • Salt

In a medium sized bowl, mix yogurt, radishes, garlic, onion, lime juice and cumin together.  Taste and salt to taste.  Serve as a condiment for spicy meat dishes.

Kale Custard with Sautéed Radishes

  • 1 ½ lbs. kale, stems removed
  • 1 cup milk
  • ½ cup whipping cream
  • 2 cloves garlic, peeled and crushed
  • ½ tsp. dried summer savory
  • ½ cup fresh white bread crumbs
  • 4 Tbs. (1/2 stick) unsalted butter
  • 3 large eggs
  • 1 egg yolk
  • salt and pepper
  • 1 shallot, peeled and minced
  • 2 cups radishes, trimmed and thinly sliced

Preheat oven to 350 degrees.  Butter six small ramekins and set aside.  Cook the kale in a pot of boiling salted water (1 Tbs. salt to one quart of water) until quite tender, about 8 minutes.  Drain and rinse under cold water.  Squeeze the kale to remove as much water as possible, chop finely and set aside.  In a small saucepan, scald the milk and cream with the garlic and savory (do not let the milk boil).  Remove the pan from the heat, cover, and set aside for 5 minutes.  Discard the garlic.  Add the bread crumbs to the milk and cream, stir, and set aside.  In a large skillet, melt 2 Tbs. of the butter over medium-high heat.  Add the chopped kale and cook until any liquid has evaporated, about 5 minutes.  Remove from heat and set aside.   In a large bowl, whisk together the eggs, egg yolk and the milk mixture.  Stir in the kale and season to taste with the salt and pepper.  Pour the mixture into the prepared ramekins.  Place the ramekins in a baking dish, add enough boiling water to reach halfway up their sides, and bake until the custards are firm in the center, 25 to 30 minutes.  Let sit for 5 minutes, then unmold onto the center of six warmed plates.  Cover loosely with aluminum foil and keep warm in a low (200 degree) oven.  Melt the remaining butter in the skillet.  Add the shallot and cook until it begins to turn transparent.  Add the radishes a sauté just until they are heated through.  Remove from heat and season with salt and pepper.  Arrange radish slices around the kale custards and serve immediately.

From Farmhouse Cookbook by Susan Herrmann Loomis.

Indian Radish with Chopped Radish Greens

  • 18-20 medium radishes
  • 1/2 lb. radish greens, chopped
  • 1 tsp. cumin seeds
  • 1/2 Tbsp. coriander seeds
  • 1/4 tsp. ajwain seeds
  • 3 Tbsp. vegetable oil
  • 1/2 tsp. turmeric
  • 1/4 tsp. cayenne or paprika
  • 2 tsp. maple or brown sugar
  • 1 tsp. salt
  • 2 tsp. fresh lime or lemon juice

Wash and trim radishes, thinly slice.  Place the radishes in a steaming basket, lay greens on top and steam until tender-crisp.  Combine the cumin, coriander and ajwain seeds in a small bowl.  In a large, heavy bottomed nonstick pan, heat the oil over high heat.  When it is hot but not smoking, add the spice seeds and fry until they darken a few shades.  Seconds later, add the radishes and greens.  Stir in the turmeric, cayenne or paprika, and sweetener.  Reduce the heat to moderate and fry for 4-5 minutes.  Remove from the heat, add the salt and lime or lemon juice and toss to mix well.

Serves 4.

Adapted from The Best of Lord Krishna’s Cuisine by Yamuna Devi.