Spring’s Best Fruits and Vegetables
A fresh, tasty radish is firm when squeezed and free of cracks. Remove the leaves and keep radishes in a plastic bag in the
refrigerator for up to five days. Just before using, trim the stems and the root ends and wash. For a fresh side dish: Braise
radishes in butter and balsamic vinegar until barely tender, 6 to 8 minutes, and serve with mild fish, like striped bass.
Try these recipes:
- Chipotle Shrimp With Radish and Jicama Salad
- Watermelon Salad With Mint and Crispy Prosciutto
- Radishes With Butter and Salt