Grilled Radishes With Radish Greens Chimichurri

 

I'm always looking for new ways to enjoy radishes. I know they're not a crowd favourite, but trust me when I tell you that they become a completely different vegetable when heated. They become soft, a little sweet, and lose most if not all of their bite. They're also beautiful!

 

I found this recipe over at Dishing Up the Dirt, a food blog and cookbook that focuses on cooking with fresh, seasonal CSA (community supported agriculture) veggies. The cookbook author/blog writer is also a farmer (Tumbleweed Farm) and therefore knows the challenges of convincing people to try new and sometimes strange vegetables. Between her inventive recipes, exquisite food photography, and idyllic farm website I now have a serious case of rural romanticism/girl crush to deal with.

 

Grilled Radishes With Radish Greens Chimichurri

 

Chimichurri Sauce

3/4 cup radish greens, roughly chopped

1/2 cup parsley, roughly chopped

1/2 cup extra virgin olive oil

1/3 cup red wine vinegar

2 garlic scapes, chopped (or 2 cloves of garlic)

3/4 teaspoon crushed red pepper flakes

1/2 teaspoon ground cumin

1/2 teaspoon salt

 

Grilled Radishes

1 bunch of radishes, greens removed (see above)

olive oil

salt and pepper

 

Preheat an outdoor grill to medium high. Oil the grates and let the grill heat up.

Prepare the chimichurri sauce by combining all the ingredients in a food processor and processing until smooth. Taste for seasonings and adjust as needed.

Slice the radishes in half and toss with some olive oil, salt and pepper. Place the radishes cut side down on the preheated grill, close the lid and grill until charred and crisp tender, about 3-5 minutes, flip and grill for about 2-3 minutes longer.

Serve the radishes with the chimichurri sauce and enjoy.

 

 

 

 

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