These bite-size beauties are juicy, flavorful and tender — a perfect summer accompaniment to grilled steak.
I’m hooked on Martha Stewart Radio on Sirius/XM. Each morning I listen to “Morning Living” with Betsy Karetnick and Brian Kelsey on the drive to work, and in the evenings I unwind with the irreverent “Whatever” with Alexis Stewart and Jennifer Hutt. The contrast between the practical, informative morning show and the cheeky, offbeat evening program is the ideal balance for my day.
On a recent weekend run of errands I caught an episode of “Living Today” where a guest mentioned grilling radishes. I’d never tried them that way and, since I was already headed to the store, I picked up a bunch. Back at home I trimmed the stems and roots, tossed the radishes with olive oil, salt and pepper just like the host suggested, and fired up the grill.
Because raw radishes can be sharp and peppery, I prepared a simple honey-mustard vinaigrette to round out the flavor. As the radishes cooked they lost their brilliant red exterior but developed an appealing char and a tender, almost potato-like texture. They smelled wonderful coming off the grill and looked beautiful plated, even if a little different than their raw color.
Of course I photographed the salad — I’m a blogger, after all — and then presented it to my husband for the final verdict. We both loved the grilled radishes: sweet, slightly smoky, and perfectly complemented by the mustard-honey dressing and the peppery bite of arugula. He even teasingly monitored how many I had eaten to make sure I wasn’t hogging them all. This simple preparation will definitely be a regular side dish in our house. Bon appétit!
Grilled Radish Salad
Ingredients
- 1 bunch of radishes
- 2 tablespoons olive oil
- Pinch kosher salt
- Pinch black pepper
- 1 tablespoon Mild & creamy Dijon mustard
- 1 tsp. honey
- Arugula
Instructions
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Trim the stems and roots from the radishes and place them in a bowl. Toss with the olive oil, kosher salt and black pepper to coat evenly.
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Heat the grill to high. Place the radishes directly on the grates and cook about 10 minutes, turning a couple of times so each side gets a bit of char.
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While the radishes cook, whisk together the mustard, honey and a little olive oil to make a honey-mustard vinaigrette.
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When the radishes are tender—similar in texture to cooked new potatoes—transfer them to the bowl with the dressing and toss to coat.
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Arrange a bed of arugula on a serving plate, pile the dressed radishes on top, and drizzle with any remaining vinaigrette. Serve warm as a bright, flavorful side dish.
Nutrition information is automatically calculated and should be considered an approximation.
Additional Info
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