Havarti, Leek and Radish Pizzettas

Ravishing Radish Catering / SEATTLE
Lisbet Halvorsen

MAKES 8-10 SLICES

Ingredients:

• 4 red radishes
• 1 medium watermelon radish
• 2 tablespoons olive oil
• 1 leek stalk, washed, trimmed and thinly sliced on the bias
• Pinch kosher salt, plus more to taste
• Pinch ground black pepper
• 1 Udi’s gluten-free pizza crust (or favorite pizza dough, parbaked into a thin, 8-inch crust)
• 3 ounces havarti, sliced
• 1-2 ounces blue cheese, crumbled
• Fresh microgreens, for serving (optional)

Instructions:

1. To reduce the spiciness and sharpness of the radishes and add structure and curling, fill a bowl with water, and chill it in the refrigerator. Using a mandoline (or a very sharp knife), slice the red radishes and watermelon radish paper thin. Place the sliced radishes in the cold water for a minimum of 30 minutes (or up to 4 hours ahead). Drain well, and pat dry.
2. Heat a sauté pan over medium heat for about 1 minute. Add the olive oil, and swirl to coat the pan. Add the leeks, and sauté until softened, 2 to 3 minutes, removing from the heat before they brown. Season with salt and pepper.
3. Place the pizza crust on a baking sheet lined with parchment paper. Top with the havarti, covering the crust to the edges. Prebake until the cheese is melted and the crust is lightly crisp, 3 to 5 minutes.
4. Remove from the oven, and top with the drained radishes and sautéed leeks. Sprinkle with the blue cheese. Return to the oven, and bake until the crust edges are golden-brown and the toppings are lightly browned, 8 to 10 minutes.
5. Remove from the oven, and transfer to a cutting board. Let rest for 3 to 5 minutes, and then slice into 8 to 10 pieces. Arrange on a decorative platter, and top with microgreens, if using.

Radish “Chips”

Ravishing Radish Catering / SEATTLE 
Lisbet Halvorsen

SERVES 6

Ingredients:

• 1 bunch red radishes
• 3-4 watermelon radishes
• Maldon salt or flaky kosher salt

Instructions:

1. To reduce the spiciness and sharpness of the radishes and add structure and curling, fill a bowl with water, and chill it in the refrigerator. Using a mandoline (or a very sharp knife), slice the red radishes and watermelon radishes paper thin. Place the sliced radishes in the cold water for a minimum of 30 minutes (or up to 4 hours ahead of serving). Drain well, pat dry and sprinkle with salt.
2. Arrange in a bowl, and serve with crudités or with your favorite hummus.

Red and Watermelon Radish Mixed Greens Salad

Ravishing Radish Catering / SEATTLE 
Lisbet Halvorsen

SERVES 4-6

FOR THE ARUGULA-LEMON VINAIGRETTE AND DRIZZLE

Makes ¼ cup

• ½ ounce fresh arugula
• 1 tablespoon fresh lemon juice, plus more to taste
• 4 tablespoons extra-virgin olive oil
• 1 teaspoon shallot, chopped
• 1 teaspoon honey
• Pinch kosher salt, plus more to taste
• Pinch ground black pepper

FOR THE SALAD

• 2-3 red radishes
• 1-2 medium watermelon radishes
• 4 ounces mixed field greens
• 2 ounces crumbled goat cheese (feta or gorgonzola are good alternatives)
• 2 ounces sliced almonds, toasted (optional)

FOR THE ARUGULA-LEMON VINAIGRETTE AND DRIZZLE

1. Combine all ingredients in blender or Bullet until smooth. Add a teaspoon of water if it’s too thick. (It should be easily pourable.)
2. Taste, and adjust lemon juice, salt and pepper as needed.

FOR THE SALAD

1. To reduce the spiciness and sharpness of the radishes and add structure and curling, fill a bowl with water, and chill it in the refrigerator. Using a mandoline (or a very sharp knife), slice the red radishes and watermelon radishes paper thin. Place the sliced radishes in the cold water for a minimum of 30 minutes (or up to 4 hours ahead). Drain well, and pat dry.
2. In a large bowl, toss the mixed field greens with about of the vinaigrette until the leaves are coated.
3. Arrange in a serving bowl or on individual plates. Top the greens with the radishes and goat cheese. Drizzle the remaining vinaigrette around the plates. Finish with toasted almonds, if using.

Shaved Radish and Cucumber Salad

Whidbey Island Bed & Breakfast / WHIDBEY ISLAND 
Ashlyn Forshner, owner

SERVES 4

FOR THE PICKLED RED ONIONS

• ½ cup red wine vinegar
• 1 tablespoon white granulated sugar
• 2 tablespoons red wine
• ½ medium red onion, thinly sliced toward the root end

FOR THE RADISH SALAD

• 2 small bunches of red radishes, remove the top leaves leaving ¼ inch of stem
• 1 English cucumber, skin on
• ½ cup feta cheese
• ¼ cup extra-virgin olive oil
• ⅛ cup lemon juice
• ⅛ cup whole mint leaves
• Salt and pepper, to taste
• Zest of 1 lemon

FOR THE PICKLED RED ONIONS

1. Add the red wine vinegar, sugar and red wine to a mason jar large enough to hold the quantity of onions. Shake the jar to mix the ingredients and dissolve the sugar.
2. Add the onions, and make sure they are submerged under the liquid. Add more red wine if more liquid is needed. Let marinate in the fridge for at least two hours. (Can be made a day ahead.)

FOR THE RADISH SALAD

1. Using a mandoline or sharp knife, thinly slice the radishes from top to root so that a little of the green top shows on some slices. Thinly slice the cucumber into round discs.
2. Add the sliced radishes, cucumbers, pickled onions and feta to a mixing bowl. Add the olive oil, lemon juice, half of the mint leaves, salt and pepper, and gently toss to combine. Plate the salad on a platter, and scatter the remaining mint leaves and lemon zest on top.