We are all about spring in the kitchen this week at WaPo Food. In cookbook author Julia Turshen’s article on 5 spring ingredients and the simple dishes they inspire, we’re reminded that harbingers of the season — asparagus, eggs, rhubarb and more — seem to be available almost year-round but are especially welcome now, when the world around us begins to green up.
An ingredient that just missed the cut is the humble radish, a low-calorie source of Vitamin C, potassium and fiber — not to mention its great crunch and how lovely it is on the plate. From our Recipe Finder, here are seven ways to use it.
Spring Polenta With Radishes. Perfect for a light lunch or brunch.
Arctic Char With Potato-Radish Salad and Soy Vinaigrette. A kind of Asian spin on the Niçoise salad.
Crab, Radish and Cucumber Salad. This no-cook dish makes for a luscious toast topping or sandwich stuffer.
Saute of Green Onions and Radish. A quick and easy side that features ingredients usually cast in a supporting role.
Radish and Arugula Salad With Honey, Almonds and Mint. The radish slices are quickly pickled with lemon juice, salt and a pinch of sugar to tame their heat.
Avocado Toast With Egg, Cucumber and Radish. We’re not trying to be trendy — we just love this combination of flavors and textures.
Spring Tartines. Layered with cream cheese, cherry tomatoes, blanched asparagus, thinly sliced radishes and more.