Radish carpaccio 12 September, 2022 by Martin - No comments This post may contain affiliate links, which are marked for this purpose. As an Amazon Associate I earn from qualifying purchases. Jump to the recipe My radish carpaccio is on the table in just 10 minutes. And the recipe is so simple that nothing can go wrong. Apart from the radishes, you only need the basic ingredients that you already have in stock at home. My radish carpaccio is great as an appetiser with some bread and also goes very well as a side dish with hearty and spicy dishes. What are radishes and how are they grown? Radishes are a subspecies of garden radishes and belong to the cruciferous family. Although the round, red varieties most often find their way onto our plates, the daikon’s little sister comes in a variety of shapes and colours. Radishes are one of the most popular spring vegetables and are super easy to grow in your own garden or on your balcony. A window box with enough space is all that is needed to grow them. Radishes are relatively undemanding and easy to cultivate. The main cultivation period is from April to September, but the healthy red bulb can also be grown in October and November. What do you need for radish carpaccio? Home-grown radishes are best. But you can also use supermarket radishes. I used radishes from my parents’ balcony for this recipe. Apart from the radishes, you don’t need any special additional ingredients, but only those that you should always have in stock at home. For the vinaigrette, you need good quality olive oil, white wine vinegar and some honey. A pinch of salt and parsley to sprinkle on top and that’s it for the list of ingredients. Very easy peasy without a lot of fancy stuff. After all, we only want the dressing to bring out the finely spicy, sharp flavour of the radishes and not bury it with an overload of spices and aromas. Radish Carpaccio! This is how it’s done! As always, you can find instructions with all the steps and the list of ingredients in the recipe card below. For tips and recipe suggestions, read on. First, wash the radishes properly after removing the greens, tops and leaves. Then cut the radishes into approximately 2 mm thick slices with a knife or vegetable slicer and place them decoratively on a flat plate. Now put 3 tablespoons of olive oil, 1 tablespoon of vinegar and ½ teaspoon of honey in a bowl and whisk until an emulsion is achieved. You can notice this relatively easily: if the dressing becomes a little cloudy, the vinegar and oil have combined to form an emulsion. Tip: If you don’t like sweetness in your vinaigrette, please don’t just skip the honey. The honey is used to create a stable emulsion. You can, however, replace the honey with another emulsifier such as mustard. Finally, just drizzle the dressing over the radish slices and add a pinch of salt. Finely chop the parsley and sprinkle over the carpaccio. That’s all. Time to serve. I wish you a good appetite 🙂 I hope you liked the recipe for this radish carpaccio. I would be happy if you share this recipe on facebook. Did the post made you want some more? Then maybe one of the following recipes will be the right one for you: Bavarian potato soupCreamy mushroomsVegan Sloppy JoeVegan Currywurst (curry sausage) with homemade sauceQuick and vegan tomato soupStuffed mushroomsPasta salad with mayoVegan banana bread with chocolate chunks Would you like to give feedback or share your thoughts with others? I think it's great. At the end of the post you can read the comments of other guests or write a comment by yourself. Let's go Radish Carpaccio Print preview Prep time: 10 minutes Serving: 3-4 servings 1 bunch of radish 3 tbsp olive oil, extra vergin 1 tbsp white wine vinegar ½ tsp honey 3-4 leaves curly parsley Salt Instructions Remove the greens, tips and leaf bases and wash the radishes properly.Now cut the radishes into approximately 2mm thick slices with a knife or vegetable slicer and place them in a decorative way on a flat plate.Put 3 tbsp olive oil, 1 tbsp vinegar together with ½ tsp honey in a bowl and whisk until an emulsion is achieved.Drizzle the dressing over the radish slices and add a pinch of salt. Now chop the parsley and sprinkle over the carpaccio. Hacks and hintsIf you don't like sweetness in your vinaigrette, please don't just skip the honey. The honey is used to create a stable emulsion. You can, however, replace the honey with another emulsifier such as mustard. how to share this post I hope you liked my post. Long nights are not uncommon for me. This is the only way I can keep up filling this blog with new content regulary. That's why the coffee supply should never being interrupted :-) If you like to you can buy me a coffee by leaving some bucks into my paypal coffee fund. That would be great.
