Cooking radishes changes the flavor and texture dramatically, creating a mild, delicious, tender result. For this recipe, we braise fresh radishes, cooking them slowly in butter and sesame oil, to serve atop mixed greens with grapefruit to create a simple yet beautiful salad.
Serves: 2
Difficulty: easy
Prep time: 10 min
Cook time: 20 min
Diet: gluten-free, keto, vegetarian
Ingredients
1 grapefruit, supremed, plus juice
1 lb (2 bunches) red radishes
1/2 c butter
1/4 c sesame oil
1 head butter lettuce or frisée
1 bunch watercress
pinch salt and pepper
Steps
To supreme grapefruit, cut off top and bottom to remove peel and membrane. Cut peel away from fruit, working knife down sides, leaving fruit exposed with all pith removed. Carefully cut each wedge of fruit away from internal membranes. Squeeze juice from membrane and use for recipe, tossing juice and wedges with other ingredients.
Trim off tops of radishes. Clean radishes well and pat dry. Heat butter and sesame oil with radishes until bubbling; turn heat down to a gentle simmer and cook until radishes are soft in center when pierced with a pick. Remove radishes and add grapefruit juice to butter/oil. Meanwhile, clean greens and pat dry. Plate greens, top with radishes and grapefruit and drizzle with warm butter/oil mixture. Season with pinch of salt and pepper and serve immediately.
