We've written about heirloom radishes and how to eat French Breakfast radishes (with a little butter and fleur de sel). Radishes are far more than a pretty garnish on a salad, pushed to the side for less demanding bites. Their in-season brightness and flavor can be enjoyed in many ways...Yes, yes - we know that Braising Month is over, but Braised Radishes are still a great spring dish. We also like the look of this Avocado and Radish Salad.
Then there's the beautiful presentation of Charlie Trotter's amazing Bleeding Heart Radish Ravioli with Yellow Tomato Sauce - challenging, but probably oh so worth it.
What do you do with spring radishes?
(Image credit: Seedfest)