Radishes
Crisp, peppery roots that add freshness, colour and crunch to salads and small bites.
What it offers and why to use it
Peppery and refreshing when raw; milder and softer when cooked.
From shopping to cooking
Choose
Choose firm radishes with smooth skins and fresh leaves, if attached. Avoid soft or split roots.
Store
Remove the leaves and refrigerate the roots in a covered container. Wash just before use.
Prepare
Wash and trim, then slice thinly for salads. They can also be lightly pickled or roasted until tender.
How to make the most of it
Good pairings
Cucumber, citrus, yoghurt, chickpeas, butter and fresh herbs.
How to substitute it
Daikon gives a similar crunch; cucumber is milder and more watery.
Recipes with radishes
Chickpea salad with tomatoes and tuna belly
A fresh, satisfying salad of chickpeas, cherry tomatoes, crunchy vegetables and tuna belly, brought together with a mild D…
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