Inspired by South Western flavors and things you find in a taqueria, this is a colorful dish with a mildly piquant flavor.
INGREDIENTS:
1 bunch of radishes, Purple Plums, Cherry Belle, what have you, washed well
5-6 scallions, roots sliced off and cleaned, outer skin of white part removed with a paper towel
Olive oil as needed
1 tablespoon unsalted butter
1 teaspoon each cumin seed and coriander seed, freshly ground
Salt and pepper to taste
1 juicy lime, halved
METHOD:
Slice off the rootlet and top of the radish. Stand the radish on the flattened off top and slice the radishes lengthwise into wedges ½ inch at the widest point. Cut the scallion whites from the greens. On a long diagonal, slice the whites ¼ inch thick. Slice the whites on the diagonal very thinly.
Heat a sauté pan large enough to easily hold the radishes in a single layer over medium heat. When the pan is hot, add enough oil to film the pan. When the oil is hot, add the butter. When it stops foaming, add the spices and stir to mix in. As soon as the spices are fragrant, add the radishes, tossing to coat with the oil and spices. Go over the radishes and tip them so a flat surface is in contact with pan bottom.
Gently sauté a few minutes, cooking until the radish starts to color. Turn the radishes so the other flat side is in contact with the pan. Once the radishes are coloring and softening, add the whites of the scallions and sauté until they are softened and fragrant. Toss the vegetables so the rest of the radishes get a little color, and check that the radishes are tender. They don’t have to be soft all the way through as a little crunch is nice, but they should not be raw. Add the scallion greens. Cook to warm them up.
Squeeze the lime over the radishes, toss to coat, and serve hot.
Chef’s Notes and Tips:
This dish could be sautéed at higher heat and the cut surfaces just browned and the radish heated through so they retain more crunch if you like. I like the slower cooking as the radishes become succulent and have a milder bite to them. If you wish to try it, wash the greens really well and chop them up. Sauté them after coloring the faces of the radishes and serve them all together. You could add arugula to the radishes for a nice combo, if somewhat less Southwestern in flavor. Change the spices out for thyme and oregano and use lemon juice and the arugula would be right at home.
Serves: 4
Source: Chef Andrew E Cohen
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