By Christie Vanover | Published July 10, 2011 | Last Updated December 28, 2022
These bite-size beauties are juicy, flavorful and tender ~ a perfect summer treat to accompany grilled steak.
I’m totally addicted to Martha Stewart Radio on Sirius/XM. I drive to work each day listening to “Morning Living” with Betsy Karetnick and Brian Kelsey. On the drive home, I crack up to “Whatever” with Alexis Stewart and Jennifer Hutt.
“Morning Living” has such insightful information about food, gardening and life in general. Juxtapose that with the snarky “Whatever” ~ there’s no better way to end your day. I still laugh about the wife who said her husband was furry and had sheet fuzz all over his body when they experimented with a black light in bed.
But I digress. This weekend, I was running errands and caught an episode of “Living Today.” Someone on the show mentioned grilling radishes. I’ve never had a grilled radish. In fact, I don’t eat radishes very frequently at all. My curiosity peaked. Since I was headed to the grocery anyway, I grabbed a bunch.
I drizzled them in olive oil with salt and pepper like the radio host suggested and cranked up my grill. Radishes are usually bitter, so I prepared a creamy honey mustard vinaigrette to go with the salad.
They were so pretty when I pulled them off the grill. They lost their vivacious red charm that matches a pair of killer pumps I own, but I could tell that these little gems were bursting with flavor.
Being a blogger, I spent a good 30 minutes taking photos of the salad, not even knowing if it was any good. I only cooked a few, so I didn’t want to taste one and affect the plating. I just had faith that these were going to be worth all the work.
Finally, after reviewing my photos, I was pleased, and brought the salad inside for the ultimate judge ~ my husband. We both loved them…so much so that he asked how many I ate because he wanted to make sure I didn’t eat more than he did.
This will definitely become a regular side item at our house. Bon appétit!
Grilled Radish Salad
Ingredients
- 1 bunch of radishes
- 2 tablespoons olive oil
- Pinch kosher salt
- Pinch black pepper
- 1 tablespoon Grey Poupon Mild & Creamy Dijon Mustard
- 1 tsp. honey
- Arugula
Instructions
- Cut the stems and roots off of the radishes and place them in a bowl. Toss them with the olive oil, salt and pepper.
- Heat the grill to high. Place the radishes directly on the grill. Cook them about 10 minutes, turning a couple times to char all sides.
- While they are cooking, whisk the mustard and honey into the olive oil to make a honey mustard vinaigrette.
- When the radishes are done (they should be tender like a potato), place them into the bowl of dressing.
- Plate the radishes on top of a pile of arugula greens and drizzle with more dressing.
This estimate was created using an online nutrition calculator
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Linda says
How much mustard, honey and oil for the vinaigrette ?
Day from Food College, PA says
Wow, so inventive!! I’m so trying this!
ray says
That is one simple but gorgeous salad. I didn’t know that you can grill these beauties or I wouldn’t have the guts to do it nor think of it. So, thank you very much for sharing it. You have a nice website, and good contents and I will be following you.
– more success –
ray
zestuous says
Thanks Ray. I appreciate you following Zestuous. I admire your recipes and photos.
Raquel @ Erecipe says
I didn’t know that it could be grilled how wonder how it taste but in the photo it looks great, I know radish in one remarkable vegetable it has natural benefits and curative properties, it has good source of potassium and folic acid.
zestuous says
Raquel, They are a little bitter, but not as much as if you ate the radish raw. And they are soft and juicy on the inside.