On any given day after a run to the farmer’s market, you’ll find a bowl full of red radishes, greens and roots lopped off, soaking in water in my parent’s refrigerator.
My father loves radishes. Whereas some parents put out cookies and chips for their kids for snacks, my dad put out radishes for us, and still does.
Crunchy and cool, they’re a great snack!
Cut up and tossed with some lemon, oil, mint, and pistachios, they make a great little salad too, or a lovely side for steak, Mexican pulled pork, or tacos.
We tossed the radishes with toasted pistachios; I’ve also made with with toasted sunflower seeds, equally good.
Radish Salad with Mint and Pistachios Recipe
PrintThis salad is best eaten fresh. You can prep the ingredients several hours ahead, and even let the radishes marinate in the lemon juice for a couple hours. But don't add the oil, mint, or pistachios until read to serve.
Ingredients
- 1 pound of red or pink radishes, cut into 1/4-inch thick wedges
- Grated zest of one lemon, about 1 teaspoon
- 1/4 cup minced shallots, from 1 to 2 shallots
- Juice from one lemon, about 3 to 4 Tbps
- 1/2 teaspoon salt
- A heaping 1/4 cup shelled pistachios
- 10 large mint (spearmint) leaves, chopped or sliced thin, about 1/4 cup
- 1 Tbsp extra virgin olive oil
Method
1 Marinate radish wedges: Mix the radish wedges, minced shallots, lemon zest, lemon juice, and salt in a bowl. Let sit for 15 to 30 minutes.
2 Toast the pistachios: Toast the shelled pistachios by heating a small skillet on medium high heat. Add the pistachios and heat until lightly browned. Remove from heat and let cool.
3 Strain excess liquid: When you are ready to serve, if there is a lot of excess liquid in the radishes, strain some of it out.
4 Toss the toasted pistachios, mint, and olive oil in with the radishes.
Serve immediately.
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Elise Bauer is the Founder and President of Simply Recipes. A blogging pioneer, Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. In 2012 Elise was named "one of America's 50 Most Powerful People in Food" by The Daily Meal. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University. She lives in Carmichael, California.
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This was really good. I loved the combo of radish, lemon and pistachio! I substituted parsley for mint. And only used one shallot.
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My dad used to eat radishes, butter, and brown bread for lunch! He would have loved this salad.
Thanks, Elise
LOVE your site! Even my wife, who does not particularly like radishes, liked this salad.
My family loves radishes, planted them in our garden, and they are mostly prepared with lettuce or onions, and spices used as pumpkin seed oil and apple cider vinegar. Next time we will try according to your recipe.
Today I discovered this blog, so rich in wonderful recipes, real Treasure Island, and put it on my list of blogs that I love.
Receive cordial greetings from Croatia
Zeza
Please excuse me for my mistakes, I use google translate.
A little melted butter drizzled over this to congeal on the cold radish slices, tossed lightly with the pistachios and then the mint over?
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