Radishes

Radishes

Ever year, Food and Wine puts out a cookbook or 2 with the best of recipes.  American Express, for some reason ( I probably opted in for this and forgot about it ) sends me one of the books.  Of course I can return it and not get charged but I never do because the books from Food and Wine are always so good.

This year, the cookbook I received was Best of the Best Cookbook Recipes from the 25 Best Cookbooks of the Year.  I used to be a big cookbook collector but have found that in the last few years because of the magazines and the Internet, I buy them and don't use them that often.  Also, I continue to pull out recipes and have a book of my own that I keep. 

So far, I have tried a few recipes in the book, and they were just ok.  My favorite group of recipes are from Nate Appleman and Shelley Lindgren with Kate Leahy in their cookbook, A16 Food + Wine.  So good that I might buy the cookbook.

I love radishes.  Radishes dipped in sea salt is always a simple refreshing starter when people come over for dinner or even drinks.  So, this recipe really sparked my interest.  I doubled the recipe because I wanted to keep the sauce on hand in the refrigerator for other things and this is what I did which is a little different but it came out delicious.

2 cups packed flat parsley leaves
1 cup panko (or bread crumbs)
3/4 cup olive oil
4 tbsp. freshly squeezed lemon juice
2 bunches of red radishes, thinly sliced

Put everything, except the radishes, in a food processor.  Pulse until it is creamy and pourable.  Pour over the radishes ( if you don't need all of it, you can save it in the refrigerator with olive oil over the top in a tupperware container ).  Mix and season with kosher salt.