You can also roast, sauté, or pickle them, but unless I have so many I can’t use them all or give them away, fresh is best.
I planted these the end of March so they would be ready early. Radishes do the best in cool weather. I will make another planting in the late summer/early fall to get one last radish fix before the end of the season.
The salad greens are also fresh from my garden. There’s nothing like fresh home grown lettuce. By Spring, I’m craving it like you wouldn’t believe. One of these years, I’ll start growing it year round. But until that day comes, my cravings start about February.
What To Do With Radishes In Abundance?
As far as the radishes go, I love just eating them raw and plain.
I use them in side salads or in a salad with more substance to it as a meal.
I also make radish sandwiches which are simple and amazing.
Once the garden starts producing, I really don’t like purchasing fresh vegetables at the store unless it’s something I know I’m not going to grow myself. So simple is best.
Hopefully, I don’t have to say it out loud but, these veggies have been washed and the lettuce was spun in my salad spinner. I have to say, I don’t know how I lived my life before the salad spinner. Once the lettuce is washed and spun, I leave it in the spinner, in the fridge, and it stays crisp and fresh for days.
The Easy Way Out . . .
So the other night it was a simple side salad with nothing more than freshly picked mixed lettuce, arugula, and baby spinach,
with sliced cherry belle radishes,
and a little grated Romano cheese.
Dressed with fresh lemon juice, olive oil, finely grated Romano, salt, and pepper.
As simple as that may sound, it was the perfect thing to have along side of a thick grilled sirloin, roasted rosemary potatoes, and mushrooms, sautéd, then simmered in a dry red wine.
Are You Looking For A More Substantial Salad?
But a couple of nights later, it was the salad that was the whole meal. So there was a bit more on the plate than greens and radishes.
There was the same mix of garden fresh greens as in the previous salad,
With some very toasted pine nuts,
Black beans that I had previously cooked and had frozen, and now thawed to use in this salad. When I cook dried beans, I make a lot of them and freeze the extra for future recipes.
Sweet corn that I had cut off the cob and froze last year.
Since tomatoes are not officially in season yet, I had some frozen oven dried cherry tomatoes, seasoned with fresh herbs and garlic from last year’s garden, which I thawed and heated in a skillet with some red wine. The wine is optional, but I had it, and was drinking it, so I added a splash of it to the skillet with the tomatoes. It seemed like the right thing to do.
And, since we’re on the subject of radishes, of course, they were sliced and added to the mix.
Tomato and garlic cheddar cheese, from the farmers market, freshly grated.
Chicken breast seasoned with a homemade Cajun seasoning mix (you can find that in this post). But any Cajun seasoning will work . . . even taco seasoning if that’s what you have. Slice the chicken thin. This one chicken breast was big enough to feed the masses. So it was plenty for as many as 4 salads.
And last but not least, the secret sauce. I don’t typically buy ranch dressing. I tend to make homemade vinaigrettes most of the time but, in this case, ranch was the right choice. But I didn’t stop there. Remember that Revenant Sriracha I made, and canned, with ghost peppers last year? I mixed a little of that in with the ranch to give it an extra kick.
Now, having said that, please, PLEASE, do not get carried away with the sriracha. I’m telling you for real, if you’re using my recipe, just add a little at a time until it tastes right to you. That stuff is HOT!
And there you have it! Southwestern Chicken Garden Salad.
Or Maybe Just A Simple Sandwich Is What You’re Looking For . . .
And the final way I like to eat radishes? A good ol’ radish sandwich with either cream cheese or mayo and a thin slice of cheese on homemade bread.
What’s your favorite way to use up those fresh Spring veggies? Leave a comment below to enlighten us!
Radish and Mixed Lettuce Salad
- Mixed lettuce, arugula, and or spinach
- Thinly sliced radishes
- grated Romano cheese
- 2 Tbsp fresh lemon juice
- 1/4 cup olive oil
- 2 Tbsp finely grated Romano
- Kosher salt and black pepper to taste
Mix together and drizzle over salad and mix to coat when ready to serve.
Southwest Chicken Garden Salad
- Mixed lettuce, arugula, and or spinach
- sliced radishes
- black beans (homemade or canned)
- corn (fresh or frozen)
- toasted pine nuts
- tomatoes (oven dried or fresh)
- freshly grated cheese (farmers market is always best!)
- One chicken breast cooked in skillet, or grilled, with Cajun seasoning of your choice and sliced thin (one large breast will be enough for 4 salads)
Toss greens and veggies together and top with chicken and cheese. I specifically did not specify the amount of each ingredient because I think you are a smart cookie, and can decide on your own how much of what you like on your salad.
Just like going to a salad bar. No one tells you how much of anything to add. I have complete confidence in your judgement.
- Ranch dressing mix as directed (you would need milk and mayo) or premade
- Sriracha sauce to taste (Revenant sriracha or if you must . . . taco sauce)
Mix together and drizzle over salad
Alternatively . . . You can use the radish greens in your salad if you don’t want to waste them. Or cook them like you would other “greens”. I’ve done it and it’s just as good as fresh arugula or cooked spinach or kale. If I don’t use them, they get added in the backyard compost which will go back into the garden soil.
- Homemade bread (2 slices)
- Sliced radishes (in abundance, of course)
- Cream cheese or mayo
- Slice of good quality cheese
Spread cream cheese or mayo on the bread. Add radishes and a slice of cheese.
Alternatively . . . You can use a flavored cream cheese and forego the sliced cheese. Get crazy . . . add some lettuce!Print This Post
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