Grilled Radishes with Radish-Top, Mint & Dill Sauce By Chef Lauren Chandler
Don’t toss those tops. Eat them! I’m not wild about the flavor or texture of radish greens on their own, but when they’re chopped fine and mixed into a punchy herb sauce, they blend right in. Grilled radishes are mellow and tender, nothing like their raw, spicy selves, and the sauce adds brightness. Spoon it over the radishes or serve it alongside. It’s good on anything grilled. Feel free to mix plain yogurt into the sauce or blend the ingredients with beans to make it creamy and more filling.
Ingredients:
- 1 bunch radishes, tops included, cleaned well; radishes halved lengthwise, stems and leaves finely chopped
- ⅓ to ½ cup finely chopped radish greens (use what you have, after trimming)
- An equal amount of chopped mint leaves (⅓ to ½ cup)
- An equal amount of chopped dill fronds and tender stems (⅓ to ½ cup)
- ⅓ cup chopped pistachio nuts
- 1 - 2 garlic cloves, minced (or 1 raw or grilled garlic scape)
- 1 lemon, juice and zest
- Extra virgin olive oil
- Salt and freshly ground black pepper
Method:
Grill the radishes: Toss the radishes with olive oil, salt, and black pepper in a bowl.
Place them cut side down on a hot grill or grill pan or basket over medium-high heat.
Cook until grill marks appear and the radishes begin to soften, about 4–5 minutes.
Flip and continue cooking for another 2–3 minutes, or until just tender, depending on their size. Transfer to a serving platter.
Make the sauce: In a medium bowl, stir together the chopped radish tops, mint, dill, pistachio nuts, garlic, lemon juice and zest and a pinch of salt and pepper. Stir in enough olive oil to make it saucy. Taste and adjust seasoning as needed.
To serve: Drizzle the sauce over the warm or room temperature radishes.
Optional additions/adaptations:
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Keep the radishes raw, thinly sliced into rounds
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Add lentils, chickpeas, or another favorite bean
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Include more grilled vegetables (asparagus, carrots, garlic scapes, sweet potatoes etc.)
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Top with seared halloumi, feta, or goat cheese
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Add chopped dates cooked briefly in olive oil
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Sprinkle with popped amaranth
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Swap or supplement herbs with other herbs (parsley, basil, etc.)
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Swap pistachio nuts with other nut or seed
