grilled radishes with mint & lime

As CSA shares get underway this year, I know one thing for certain: you are swimming in radishes. And sure, for the first few bunches it’s a delight to cut them up and eat them on the spot with bread and butter or sea salt. But as bunch after bunch begins to pile up, desperation can set in. Never fear, dear reader. The Brooklyn Supper test kitchen is here for you.

You see, cooked radishes turn out to be wonderful. I like them braised or roasted, and now grilled. High heat tempers the spicy bite of the radish, and turns things mellow and delicious. The grill works wonders, imbuing the radishes with smoky sweetness. And once your grilled radishes spend a little time with a lime-y olive oil mint sauce, they will be decidedly fantastic.

We went with crisp white radishes for this recipe, though any tender summer radish variety should do. Before you get to grilling though, taste your radish; if the skin is thick or chewy, peel the radishes. Also keep in mind that radishes need even, lower heat while on the grill, so I recommend setting them off to the side and covering. Taste as you go, and don’t pull the radishes until they are tender and cooked through.

Grilled Radishes with Mint and Lime
serves four as a side

1 bunch tender, crisp radishes, scrubbed and trimmed
Sea salt
1/3 cup mint, minced
2 cloves garlic, smashed and minced
3 tablespoons olive oil
juice of a small lime
fresh ground pepper to taste

Heat your coals.

Check your radishes––if the skin is thick or chewy, peel them. Set on a plate and sprinkle all over with 1/2 teaspoon sea salt.

When your coals are ready, set radishes directly on the grill grate away from direct heat. Cover. Cook for 5 minutes. Flip radishes, and continue to cook, covered. Check after 4 – 5 minutes, and continue turning and cooking until the radishes are cooked through. Keep in mind that since grills and grill heat can vary wildly, these are rough guidelines.

To prepare the vinaigrette, whisk together the mint, garlic, olive oil, lime juice, 1/4 teaspoon sea salt, and pepper. Don’t be afraid to be a little rough with the mint––you want it to release as much of its oil as possible.

As soon as the radishes are off the grill, toss with the vinaigrette and set aside for 10 – 15 minutes, to allow the flavors to gel. Finish with a pinch of sea salt and a few twists of pepper and garnish with mint sprigs.

The radishes and vinaigrette hold up beautifully, so be sure and bring any leftovers for lunch the next day.