“Green Meat Radishes.”
Huh? LFFC’s weekly share-contents email had me headed straight to Google.
Turns out I did know what they were—I’d just never heard them called that. They’re a green version of the gorgeous Watermelon Relish, which—who knew?—is also called a Red Meat Radish. Raw, the flavor reminds me of Daikon, with just a bit more sweet and a bit less pepper.
I based the dish below on one from the “dirt list” at Philadelphia’s gastronomic gem, Vedge, where Rich Landau and Kate Jacoby work magic nightly with roots and stems and flowers and seeds. The restaurant’s Watermelon Radish Carpaccio with Fava Beans and Tarragon is a visually stunning plate. And while the green meat’s kaleidoscope is far more subtle than the red’s, the technique transfers beautifully—and so does the flavor. Instead of favas, I pulled some of last summer’s home-grown edamame out of the freezer, and instead of tarragon, I subbed in a handful of fresh watercress that was also in this week’s sharebox.
Green meat radish carpaccio with edamame and cress
Adapted from Vedge: 100 Plates Large and Small that Redefine Vegetable Cooking. Serves 2 to 4 as a light course or side.
- 1/2 pound Chinese green meat radishes (2 4-inch radishes)
- about 2 tbsp olive oil (divided)
- 1-1/2 tsp minced shallots
- 1/2 tsp minced garlic
- 3 tbsp dry white wine
- 1/2 cup vegetable stock
- 1/2 cup shelled edamame
- small handful of watercress, chopped fine
- salt and pepper, to taste
Preheat the oven to 300º.
Scrub and lightly peel the radishes if there are any blemishes. Use a mandoline or very, very sharp knife and a steady hand to slice the radishes as thinly as possible. Toss the discs in a bowl with about 2 teaspoons of the oil and a sprinkling of salt and pepper. Transfer to a sheet pan and roast until just tender. Mine, which were pretty thin, took just 5 minutes; thicker coins might take closer to 7 or 8.
While the rads are in the oven, heat another 2 teaspoons of the oil in a sauté pan. Over medium heat, brown the shallots and garlic (with another pinch each of salt and pepper) for a few minutes. Stir frequently, because minced bits can quickly get crunchy or downright burnt, and you want these to end up brown but still soft.
Add the wine (I used some leftover Sancerre I had in the fridge, but any dry white will do), and reduce it by half, about 3 to 5 minutes. Add the stock. Once it simmers, add the shelled beans. Let it burble away for another 3 to 5 minutes, until you have a thin-but-not-watery broth.
Stir in the cress (or tarragon or other bright herb), and add a final drizzle of olive oil. Remove the pan from heat.
Arrange the radish slices on a rimmed plate or shallow bowl. Spoon some of the beans into the center, then ladle a bit of the broth over the whole thing. Serve warm.