Raw radishes have a sharp, peppery flavour, but cooking them mellows that pepper and turns them sweet. In fact they get so sweet, I like to balance that with a lemon vinaigrette.
The quantity of this recipe is quite high because I wanted to use my blender for the vinaigrette and needed to make sure there was enough for the blade to work. For half the recipe, you can manually whisk the vinaigrette after finely chopping the mint or just make it in the blender and refrigerate half for another time.
Time: 30 minutes
Serves: 6
Ingredients:
60ml fresh lemon juice
1 clove garlic – finely chopped
10g honey
5g dijon mustard
5g fresh mint leaves
1 pinch fresh ground black pepper
11g kosher salt
100ml extra-virgin olive oil
1.5kg radishes – cut in approx. 2cm wedges
Preparation:
Preheat an outdoor grill on high.
In a blender or small food processor, combine the lemon juice, garlic, honey, mustard, mint, pepper and one gram of the salt.
Turn on the blender or processor and drizzle in the oil. Set this vinaigrette aside.
Toss the radishes with the remaining ten grams of salt and place in a grilling basket.
Grill on high with the lid closed, tossing occasionally until softened and with some charred edges (approximately 20 minutes).
Toss the radishes with the vinaigrette and serve immediately.