RADISH & SCALLION SALAD
A variation of this came to me by way of IVillage. This salad is good when served with cooked new potatoes, barbecue dishes, as a spread or filling in sandwiches or simply as a topping on canapé.
Provided by Elmotoo
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Rinse and dry the vegetables. Slice the scallions and place in a bowl. Add some salt and all of the sugar - this salad is supposed to taste sweet - mix gently.
- Cut the radishes in thin slices. Mix in the radish slices. Add the creme fraiche, one tablespoon at a time, until you get a mixture resembling a creamy potato salad in consistency.
- Serve immediately, as both the sugar and salt draw out liquid from the vegetables, making the salad soggy.
Nutrition Facts : Calories 41.1, Fat 2.8, SaturatedFat 1.7, Cholesterol 10.3, Sodium 45.3, Carbohydrate 4, Fiber 0.3, Sugar 3.4, Protein 0.3
SAUTEED SNAP PEAS WITH SCALLIONS AND RADISHES
Sugar snap peas, a sweet and tender vegetable, are great in salads, as a side dish, in a stir-fry, or eat them raw as a snack.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 20m
Number Of Ingredients 5
Steps:
- In a large skillet, heat butter over medium-high heat. Add snap peas, and cook, tossing frequently, until just beginning to soften, 3 to 4 minutes.
- Add scallions and radishes; season with salt and pepper. Cook, tossing frequently, until scallions soften and snap peas are crisp-tender, 1 to 2 minutes more.
Nutrition Facts : Calories 63 g, Fat 3 g, Fiber 3 g, Protein 2 g
PORK CHOPS WITH RADISHES AND CHARRED SCALLIONS
Rule for straightforward summer grilling: Pair rich, smoky charred meats with crisp, acidic vegetables. This helps refresh the palate between bites.
Categories Bon Appétit Pork Pork Chop Anise Radish Parsley Green Onion/Scallion Grill Grill/Barbecue Dinner Summer Anchovy Spring
Yield 4 servings
Number Of Ingredients 11
Steps:
- Toast aniseed in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool; coarsely grind in spice mill or with mortar and pestle. Season pork chops all over with salt and pepper; sprinkle with aniseed and red pepper flakes. Let sit at room temperature 30 minutes.
- Prepare a grill for medium-high heat; brush grate with oil. Grill chops, moving around on grate to avoid flare-ups, until deep golden brown on both sides and an instant-read thermometer inserted into the thickest part registers 140°F, 8-10 minutes. Transfer chops to a plate and let rest 10 minutes.
- Meanwhile, whisk lemon juice, anchovy, and 2 Tbsp. oil in a medium bowl to combine. Add radishes and parsley and toss to coat.
- Toss scallions on a rimmed baking sheet with remaining 1 Tbsp. oil; season with salt and pepper. Grill scallions directly on grate, turning once, until lightly charred, about 2 minutes. Transfer scallions to a platter, set pork chops on top, and scatter radish salad over.
SAUTEED RADISHES
Steps:
- Weigh the radishes after trimming off their stems and leaves as well as the thin sprout from the top.
- Cut the radishes into thin slices.
- Heat the butter in a skillet, preferably of the nonstick variety and add the sliced radishes. Sprinkle with salt and pepper. Cook, tossing and stirring so that the radish slices cook evenly, about 3 minutes.
- Add the scallions or green onions. Continue cooking, stirring and tossing, about 2 minutes longer.
Nutrition Facts : @context http, Calories 72, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 6 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 282 milligrams, Sugar 2 grams, TransFat 0 grams
RADISHES AND SCALLIONS
Categories Onion Vegetable Sauté Vegetarian Quick & Easy Winter Gourmet
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a non-stick skillet cook the radishes and the scallions in the butter over moderate heat for 3 to 5 minutes, or until the radishes are tender. Remove the skillet from the heat and stir in the parsley, the zest, and salt and pepper to taste.
RADISH AND SCALLION SMORREBROD
Provided by Food Network
Number Of Ingredients 5
Steps:
- Wash the radishes and cut them into fairly thin slices. Cut the scallions into the thinnest rounds possible, including a good deal of the green tops. Spread 1 teaspoon butter on each bread half. Top each slice of bread with two long rows of radish slices. Scatter the frizzle of cut scallions over the radishes, dividing them equally among the 12 smorrebrod. Top with freshly ground black pepper.;
RADISH TZATZIKI
Provided by Ina Garten
Time 40m
Yield 1 pint
Number Of Ingredients 8
Steps:
- Grate the radishes on a box grater. Place the radishes in a paper towel and squeeze out the liquid. In a medium bowl, combine the radishes, garlic, yogurt, olive oil, lemon juice, scallions, mint, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Cover, and refrigerate for at least 30 minutes or for up to 12 hours.
POACHED SHRIMP WITH HONEYDEW, RADISHES, JICAMA, AND SCALLIONS
Tangy lemon, salty fish sauce, and black pepper form the dressing for this refreshing dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Finely grate enough ginger to yield 1/2 teaspoon; set aside. Cut remaining ginger into 1/4-inch slices. Bring 5 cups water, sliced ginger, peppercorns, and 3 tablespoons lemon juice to a boil, covered. Reduce heat to low, and add shrimp. Cover, and poach until just cooked through, stirring occasionally, about 4 minutes (do not let liquid boil). Drain, discard ginger and peppercorns, and place shrimp in a bowl of ice water for 5 minutes. Drain shrimp; refrigerate at least 15 minutes and up to 1 day. Peel, devein, and cut shrimp in half horizontally.
- Whisk together remaining 2 tablespoons lemon juice, the grated ginger, fish sauce, and oil in a large bowl. Add shrimp, melon, radishes, and half the scallions, and toss well. Add jicama, and gently toss. Divide between 2 plates, season generously with coarsely ground pepper, and garnish with remaining scallions.
Nutrition Facts : Calories 295 g, Cholesterol 243 g, Fat 9 g, Fiber 4 g, Protein 34 g, SaturatedFat 1 g, Sodium 467 g
CUCUMBER-GOAT-CHEESE DIP WITH RADISHES AND SCALLIONS
Provided by Molly O'Neill
Categories quick, dips and spreads
Time 10m
Yield Two cups
Number Of Ingredients 8
Steps:
- Place the goat cheese in a medium-size mixing bowl. Gradually whisk in the cucumber juice until smooth. Stir in the diced cucumber, radishes, scallions and mint. Season with the salt and pepper. Refrigerate until cold. Use as a dip for vegetables or as a dressing for salads and sandwiches.
Nutrition Facts : @context http, Calories 130, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 9 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 6 grams, Sodium 325 milligrams, Sugar 2 grams
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- Toast aniseed in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool; coarsely grind in spice mill or with mortar and pestle. Season pork chops all over with salt and pepper; sprinkle with aniseed and red pepper flakes. Let sit at room temperature 30 minutes.
- Prepare a grill for medium-high heat; brush grate with oil. Grill chops, moving around on grate to avoid flare-ups, until deep golden brown on both sides and an instant-read thermometer inserted into the thickest part registers 140°, 8–10 minutes. Transfer chops to a plate and let rest 10 minutes.
- Meanwhile, whisk lemon juice, anchovy, and 2 Tbsp. oil in a medium bowl to combine. Add radishes and parsley and toss to coat.
- Toss scallions on a rimmed baking sheet with remaining 1 Tbsp. oil; season with salt and pepper. Grill scallions directly on grate, turning once, until lightly charred, about 2 minutes. Transfer scallions to a platter, set pork chops on top, and scatter radish salad over.
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