I'm back with another recipe I tried out of the early summer Food and Drink magazine featuring radishes. I think radishes are an acquired taste and I certainly don't mind them if they are not too hot! So if you're adventurous and/or like radishes, do try this recipe, its quite good and quite simple to make too!
2 lbs radishes
1/2 cup radish leaves, washed, dried and torn(I used extra arugula as the radish leaves didn't appeal to me)
2T thinly sliced chives
2T grape seed oil
1T mirin or rice wine vinegar
1/2 tsp coarse sea salt
4 oz shaved parmigiano-reggiano(I think I was heavy-handed with the cheese and freely grated it on!)
2 cups arugula or watercress
Trim radish roots leaving just a bit of the stem. Wash well, drain and towel-dry. Slice thinly, crosswise or length-wise, put into bowl. Toss with torn leaves, chives, oil, mirin and salt. Arrange on platter and sprinkle with cheese and arugula. Makes 6 servings.