Farmer’s Market Find: Easter Egg Radishes
In my opinion, radishes are the perfect spring food. I can’t get enough of these crunchy, spicy little veggies, and come May you’ll find me adding them to just about every dish. I sprinkle them raw on top of salads or mix them into a rice dish, I roast them with a drizzle of olive oil, or even slice them thin and layer them with sea salt and butter or coconut oil on toast!
Not only are radishes delicious, they are also very healthy. Radishes are high in vitamin C and antioxidants, so they can help to eliminate toxins and cancer-causing free radicals from your blood stream, as well clear out any viral infections in your body. They have a natural cooling effect and are hydrating, which will keep your body temperature down and your digestive tract healthy in the hot summer months. The best part about them is that you don’t have to waste a single bit—every part of the radish, from the skin to the leaves, is edible! I recommend giving the greens a quick sauté for a healthy dose of iron, calcium, and vitamin C!
I almost jumped for joy when I found these beautiful Easter Egg Radishes at my local farmers market. How pretty are those shades of pink and red?! I knew I had to make something special with them, and they truly are the star of the show in this tasty dish.
Warm Radish and Snap Pea Salad with Honey Mustard Vinaigrette
- 1 bunch Easter Egg Radishes (including stems)
- 2 cups snap peas
- 1 Granny Smith apple
- 3 cups fresh spinach
- ¼ cup crumbled blue cheese
- ½ cup white vinegar
- 1 tbsp raw, local honey
- 2 tbsp Dijon mustard
- ½ tsp black pepper
- 2 tsp salt
- 1 cup + 1 tsp extra virgin olive oil
- Cut the leaves off of the radishes, wash and put in a bowl with the spinach.
- Thinly slice each radish, cut the snap peas in half, then set both aside. Dice the apple into ½ inch cubes, then set aside.
- In a large skillet over medium heat, briefly heat 1 teaspoon of olive oil. Add all of the spinach and radish greens and sauté until just wilted. This will only take 1 or 2 minutes.
- Remove greens from heat and transfer to a large salad bowl. Top with chopped radishes, peas, apple, and crumbled blue cheese.
- In a small bowl, whisk together the vinegar, honey, mustard, pepper, salt and olive oil. When well combined, drizzle over the salad and toss until everything is coated.
- Serve while the greens are still slightly warm.