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Radish Tartine

"Take a picture of your radishes!" my friend Alex said. I had told her about the beautiful radishes we were eating like candy.

"Of course!" I answered. Alex' son is an avid radish eater and enjoys the very spicy ones.

Every spring and well into summer we plant radishes in our garden. I prefer heirloom varieties, picking packages with as many different kinds I can find.

Each radish has a slightly different taste and consistency.  The long white ones are very buttery, the purple ones spicy. Some of them don't hit you with their spice until you've had a second bite.

While I've seen recipes for pickled or roasted radishes or radishes with a bit of butter, I prefer eating them plain with a pinch of salt.

I've always had a bad feeling when cutting of the green tops and then tossing them onto the compost heap. Wasn't there something I could do with them? On their own, I find them a bit bland, a bit like eating grass, but with the addition of a bit of basil, they make a nice pesto. Add yet another bit of mayonnaise or yogurt and you've got a nice spread for a sandwich.

I love radishes and they are so easy to grow!

Radish Tartine

  • 1 bunch of radishes
  • garlic
  • walnuts
  • basil
  • olive oil
  • mayonnaise/yogurt
  • hard boiled eggs, sliced
  • sliced country bread
  • salt

In a blender, mix the radish leaves some basil, walnuts and olive oil to make a pesto. Add mayonnaise or yogurt to taste.

Spread the radish leaf pesto on some bread and top with the sliced eggs. Scatter thinly sliced radishes over the top and sprinkle with salt.

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Gail says:
Jun 06, 2014 07:41 PM
I had no idea there were so many kinds of colored radishes, but they are beautiful! And what a delicious combination you made with them! This would be perfect for a small lunch gathering or for a light dinner on a hot evening! So refreshing looking! You are a genius at putting together fabulous treats!
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