RED RADISH SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine sugar, lemon juice, and sour cream in a medium bowl with a fork. Add radishes, apple, and cucumber.
- Turn vegetables and fruit in dressing to coat. Season with dill, salt, and pepper, toss again; serve.
RIB EYE WITH BONE MARROW AND RADISH SALAD
Make sure the butcher cuts the marrow bone in half for you.
Provided by Alison Roman
Yield 2 Servings
Number Of Ingredients 14
Steps:
- Season steak with kosher salt and pepper. Let sit at room temperature 2 hours, or chill up to 12 hours.
- Preheat oven to 300°F. Heat vegetable oil in a large ovenproof skillet, preferably cast-iron, over medium-high. Cook steak until deep golden brown, 5-8 minutes per side. Add butter and spoon over steak a few times. Transfer skillet to oven and roast steak until an instant-read thermometer inserted into the thickest part registers 120°F for rare, 5-8 minutes. Transfer steak to a cutting board and let rest. Increase oven temperature to 425°F.
- Combine anchovies, capers, and olive oil in a small bowl; season with kosher salt and pepper. Spread half of anchovy mixture onto cut sides of marrow bone. Roast bone on a rimmed baking sheet until top is browned and marrow is tender, 10-12 minutes.
- Meanwhile, cut half of the radishes into quarters (leave the tops on, if using); trim and thinly slice remaining radishes crosswise. Toss radishes, celery leaves, parsley, lemon juice, and remaining anchovy mixture in a medium bowl. Season radish salad with kosher salt, pepper, and more lemon juice, if desired.
- Cut steak off bone and slice 1/2" thick. Transfer meat to a platter, pour pan juices over, and sprinkle with sea salt. Serve alongside marrow bone, radish salad, and toast.
EASY RIB EYE ROAST
I make this every time rib eyes are on sale. Easy and delicious; there are never any leftovers! We usually cook ours medium-rare!
Provided by Kendall Christine Hanson
Categories Main Dish Recipes Roast Recipes
Time 1h40m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat an oven to 500 degrees F (260 degrees C).
- Beat butter and garlic together in a bowl. Poke several holes in roast with a sharp knife. Rub butter mixture all over roast and season meat with salt and black pepper. Place roast, fat-side up, in a roasting pan.
- Roast in the preheated oven for 20 minutes, reduce heat to 325 degrees F (165 degrees C), and continue cooking until roast is reddish-pink and juicy in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 471.5 calories, Carbohydrate 1.3 g, Cholesterol 185.9 mg, Fat 39.7 g, Fiber 0.3 g, Protein 26.8 g, SaturatedFat 21 g, Sodium 256.7 mg
RADISH SALAD
Radish salad is something you see in places around the world (in the last couple of years, I have been served it in similar guises in both Mexico and Turkey), but almost never in this country. Salting the radishes first reduces their harshness while accenting their crispness. At that point, they can be dressed with a traditional vinaigrette or the more tropical (and oil-less) version here. The only trick is to slice the radishes thinly. For this, a mandoline is best.
Provided by Mark Bittman
Categories easy, quick, salads and dressings, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine radishes with salt, and cover with water in a bowl. Let sit 15 minutes. Drain, and rinse. Meanwhile, stir together the pepper and fruit juices.
- Toss radishes with dressing and chilies. Taste. Add more salt, pepper or lime juice as needed. Garnish with herb, and serve.
Nutrition Facts : @context http, Calories 11, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 118 milligrams, Sugar 1 gram
SUMMER RADISH SALAD
Looking for a recipe to use radishes from my garden, I came across this salad at a local restaurant. It's so good, I had to share.
Provided by lisascooking
Categories Salad Vegetable Salad Recipes
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Toss radishes with salt; let stand for about 10 minutes. Drain any liquid and transfer radishes to a large bowl. Add red onion and cucumber slices.
- Whisk olive oil, vinegar, sugar, garlic, and dill in a small bowl until well mixed; pour over vegetables and toss to combine. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 188.1 calories, Carbohydrate 4.6 g, Fat 18.8 g, Fiber 1.1 g, Protein 0.7 g, SaturatedFat 2.6 g, Sodium 210.9 mg, Sugar 2.3 g
HERB AND RIB-EYE SALAD
Steps:
- Season the steak generously on both sides with seasoning salt, patting the seasoning into the meat.
- Heat a heavy skillet, preferably cast iron, over medium heat until hot. Add the oil. When oil is hot, add the steak and cook until seared and well-crusted on one side, about 4 minutes. Turn and cook 3 minutes more for medium-rare and 4 minutes for medium.
- Transfer to a cutting board and let rest, loosely covered with foil, while you prepare the salad.
- Divide the lettuce between two plates. Slice steak, trimming away fat. Arrange sliced steak on top of lettuce on both plates. Sprinkle with a mixture of the herbs, adorn with chopped tomato, and drizzle with vinaigrette.
ZIPPY RADISH SALAD
Meet the Cook: I admit to it - the first time I prepared this salad for my husband, he was skeptical! He loved it, though. Served with a rich entree or hot barbecue, it makes a light a refreshing side dish. Growing up during World War II, when food and money were scarce, I learned from my mother how to make a little go a long way. Now that we've retired and moved from the city, we're living in a mountain home we built on the side of the Shenandoah Valley. -Carol Stevens, Basye, Virginia
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine radishes, cheese and onions. In a small bowl, combine garlic, vinegar, mustard, salt and pepper; whisk in oil until smooth. , Pour over radish mixture; toss to coat. Chill for 2 hours. Serve on a bed of lettuce.
Nutrition Facts : Calories 168 calories, Fat 15g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 221mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
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- Preheat oven to 300°. Heat vegetable oil in a large ovenproof skillet, preferably cast-iron, over medium-high. Cook steak until deep golden brown, 5–8 minutes per side. Add butter and spoon over steak a few times. Transfer skillet to oven and roast steak until an instant-read thermometer inserted into the thickest part registers 120° for rare, 5–8 minutes. Transfer steak to a cutting board and let rest. Increase oven temperature to 425°.
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