I couldn't resist these pink beauties; they were every where I turned at the Dupont Farmers Market. Never mind that I had no idea what do with them. Sure, I could cut them up and put them in salad, but otherwise I was at a loss for inspiration. Roasting them seemed like a good idea, and certainly there have been a few roasted radishes sprouting up around the internets lately. But for some vegetables - and I think radishes are in this group - roasting only gets you so far. They needed something else. Dressing them in a lime-cilantro vinaigrette transformed them into something special. Something Alice Waters would feature in one of her cookbooks.
I scrubbed the radishes clean, placed them on parchment paper, drizzled them with olive oil, and added a sprinkle of kosher salt. Then I placed them in the oven at 425 degrees for about fifteen minutes. The dressing is quite simple: combine the ingredients listed below. You can adjust the ratios, depending on how much you need.
Cilantro-Lime Vinaigrette
3 tablespoons cilantro, chopped
1/4 cup olive oil
2 tablespoons apple cider vinegar
juice of one lime
1 garlic clove, minced
salt and pepper to taste
Tips: I use old glass jars with covers for making dressing. After you combine the ingredients, cover the jar, and give it a good shake. This works much better than a whisk.
Things I learned: Make sure to chop off the root on the radish. The root looks awesomely rustic, and it taste that way too (i.e., like dirt).
Roasting radishes mellows their flavor, leaving them nutty and tender. Call me crazy, but they tasted a little bit like juicy potatoes.
