Although I don’t tend to stock up on radishes, I do often end up with some leftovers after my husband makes his potato salad.  He likes, as I do, to add radishes to potato salad for color, crunch and flavor.  They really perk up a potato salad.  But, we always end up with some extra, and I don’t know about you, but I can only munch on so many radishes.  They’re sort of like green onions to me; a few are yummy.

I have an uncle who used to eat radish sandwiches.  He just sliced radishes very thinly, buttered two pieces of bread and laid the radishes on top.  It seemed a bit much when I was younger, but doesn’t sound too bad now.  I’d add some pieces of romaine lettuce on top and maybe a bit of mayonnaise.  That sounds sort of interesting.

Another strange recipe I’ve seen at a restaurant is a radish relish.  If I remember correctly, the mixture consists of thinly sliced radishes, some shredded carrots, diced green pepper, and, believe it or not, pineapple chunks.  The dressing is a simple vinegar and oil style.  It is a very colorful and crunchy relish.

Has anyone tried to actually cook with radishes or are they strictly to be used raw?  I’d love to hear your ideas.