Radishes are one of my favorite veggies and while I love them straight-from-the-garden plain, I’d been wondering if there wasn’t something more that could be done with them. Well, here’s something a little different : a simple radish and egg salad that goes together in a snap. The sour cream and eggs counter the bite of the radishes and onions to make this salad an unexpected and lighter change of pace from the traditional macaroni or potato salad fare found at picnics and barbecues. It would also pair well with many entrées as a new and interesting side dish.
Recently while my sister was visiting from Ohio, we made a lunch of this salad and some sauteed pierogi (which aren’t exactly hot weather food, but sometimes you just need pierogi) and we thought they went quite well together. Debbie’s not nearly the onion fan that I am: she buys her onions one at a time – can you imagine? So, she thought she might not like the radish and egg salad, as it’s rather green-onion-heavy, but she enjoyed it at least as much as I did.
If you’re fortunate enough to find radishes in colors other than red, go for it! Some varieties of radish have color all the way through – get a variety of colors if you can for a dish as bright as it is tasty.
Recipe: Simple Radish and Egg Salad
- 1 pound radishes – red or whatever colors you can find
- 3 hard-boiled eggs
- 1 bunch of scallions (or green onions or spring onions)
- 1/2 cup dairy sour cream
- 1/4 teaspoon salt (or more to taste)
- dash of pepper (or more to taste)
- 1/4 teaspoon dried dill weed (or fresh, if you have it)
Wash and trim the roots and stems from the radishes. Using a very sharp knife with a thin blade, cut each radish in half from stem to root, then cut each half into slices as thinly as possible.
Peel the eggs, rinse them to remove any remaining traces of shell, then coarsely chop and add to the radishes in a large bowl.
To add to the color of the dish, we’re going to use the green tops of the onions as well as the white parts.Wash and trim the roots from the onions, and remove any bits you’d rather not eat. Cut into slices between 1/4 and 1/2 inch wide. Add to the bowl, along with the sour cream, and sprinkle the salt, pepper and dill evenly over all.
Stir with a large spoon or rubber scraper, until all pieces are evenly coated with sour cream. Place in serving dish and garnish with more dill, if desired. Serve immediately, or cover and chill. Refrigerate any leftovers, and use within a couple days.
As a variation, I also tried roasting some radishes, but I was less than impressed with the results, so I’m still looking for more ideas – what do you like to do with radishes?
Bobbie Laughman is a part-time caregiver and freelance writer living in Gettysburg, PA. Bobbie is working to overcome her lifetime struggle with chronic foot-in-mouth. She was recently observed uttering an entire sentence with both feet firmly on the ground. Progress! You can email her at Bobbie@Home-Ec101.com