Antonis Achilleos, Food Styling: Margaret Dickey, Prop Styling: Missie Crawford
Active time:
15 min.
Total time:
30 min.
Yield
Serves 4 (serving size: 1/2 cup radishes)

Cooked radish is often overlooked, but it works really well and combining it with fresh radish gives you the best of both worlds. These are easy to make and a little different than the normal grilled fare, which makes them fun., especially when paired with grilled meats You can use any type of radish, but the large ones will be easier to grill—for smaller radishes, use a grill basket. You’ll want the butter to be warm when you make the dressing, so don’t make it too early or warm it up again before drizzling it over the radishes.

How to Make It

Step 1

Preheat grill to high (450°F to 500°F). Toss together oil and 20 ounces of the radishes in a medium bowl. Place radishes on grates coated with cooking spray; grill, covered, turning occasionally, until grill marks appear and radishes are tender in the middle, 10 to 12 minutes. Place radishes on a cutting board, and cut in half lengthwise. Cover to keep warm.

Step 2

Thinly slice remaining 4 ounces radishes using a mandoline slicer or a sharp knife. Whisk together butter, lemon juice, thyme, salt, and pepper in a small bowl. Toss together grilled and raw radishes in a medium bowl; drizzle with dressing, and sprinkle with feta.

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