I’ll never forget the first time I bit into a radish. I was in Sunday school and I was maybe seven or eight. I’m not sure if they ate radishes in Bible times, but for whatever reason that morning’s lesson involved passing around new raw foods to try. I don’t remember much else about that day except the shockingly bitter taste that I couldn’t get out of my mouth until my family picked up Dunkin’ Donuts on the way home.
I spent years picking radishes out of salads until I slowly came to love the crunch and slightly bitter bite – especially when thinly sliced, pickled or roasted. I’ve never done the buttered radish thing until now – except these are “olive oiled,” finished with a squeeze of lemon, and piled on toast with sautéed dandelion greens.
I made a creamy vegan spread out of herbs and sunflower seeds, although if that sounds like too much trouble, ricotta would be a simple sub.
There’s no need to finish these off with doughnuts this time, although if you’re craving something sweet afterward, I won’t judge. Here’s a recipe.
Toast with Radishes & Dandelion Greens
- drizzle of olive oil or a pat of butter
- ¼ cup chopped spring onions or scallions
- handful of radishes, sliced in half
- ½ bunch dandelion greens (6-8 leaves)
- ¼ cup frozen edamame, thawed and chopped
- 4-6 slices grainy bread, toasted
- pinch of red pepper flakes - optional
- salt and pepper
- 1¼ cup hulled sunflower seeds, soaked & drained*
- 1 clove garlic
- 2 tablespoons white wine vinegar
- 1 tablespoon lemon juice, plus a bit of zest
- 1 cup water (more as needed)
- ½ teaspoon salt
- handful of fresh herbs - basil, mint or dill (save a few to put on top)
- Make the sunflower seed spread by blending sunflower seeds, garlic, vinegar, lemon juice, lemon zest, water and salt until smooth. Add herbs and blend again. Chill until ready to use.
- Heat olive oil in a medium skillet over medium-low heat, add onions, radishes salt and pepper, cook for a few minutes, then add a few tablespoons of water, cover and let steam until radishes are tender but still have a bite, about 5 minutes.
- When the radishes are nearly done, add the dandelion greens and a big squeeze of lemon. Cook until the greens are just barely wilted. Season with salt and pepper, to taste.
- Top toasted bread with sunflower seed spread, radishes, greens, chopped edamame and a pinch of red pepper flakes.
- Store sunflower spread in the fridge for up to 4 days (stir if it separates).
I like this type of food a lot. Please keep posting best recipes. I will follow your site
regularly.
Hi I like it ,This looks delicious. What an absolutely perfect spring meal! I want to eat it.
Your posts are always so beautiful! I love radishes and this looks absolutely delicious. I love the spiciness of radishes so these would definitely be a hit!
Lauren x
Love the vibrant colors! Spring is here and summer is coming!!
This looks like the perfect lunch! I love dandelion greens!
LOVE how springy this is. The herbed sunflower seed spread sounds so delicious!
I love the addition of the radishes. Makes the toast all the more interesting and gorgeous!
I love the sound of sunflower seed spread – it sounds lovely and fresh with the herbs!
I never had radishes that way. Since I was a kid I ate them raw.
I´ll give a try, looks great.
I actually discovered radishes very recently! I should totally try cooking them like you did. I can’t imagine the taste, but I suspect delicious 🙂
And I know the taste would totally differ, but I’d love to try the spread with almonds or tahini instead of sunflower seeds…
Happy spring!
Wow! This looks yummy. I’ll have to try it real soon especially that sunflower seed spread.
It is fantastic to get this adequate amount of colour into ones breakfast dish. It just works well as breakfast for moi. I topped mine off with goat cheese, and it tied up real tasty. Thank you much!
Why do you have to soak the sunflower seeds?
So that they get creamy in the blender.
I read the title and thought—-I don’t know about this. But I changed my mind, this works—-especially with the spread which is delux.
I don’t normally talk about ME, but please make note of the slight name change from Wild Goose Tea. New web design—whoopee and I am adding new features too.
Ha, I didn’t know quite how to name it 🙂
YUM!!!! I love this! I grew up with a bit of butter spread on a baguette and loaded with salted radishes. So good! I can’t wait to try your spread…and with dandelion greens! Another fav! Thanks for sharing!
So delicious! This is exactly the kind of super-springy vegetable-laden foodI want to eat lately. Yay!
These look so delicious! I am so inspired to work with more veggies.
Kari
http://www.sweetteasweetie.com
This looks so good! I love the color that radishes bring to the table. So great!
What an absolutely perfect spring meal! This looks delicious. 🙂
ive never had radishes like this either. This sounds fantastic. I’ve got them thinly sliced in my salad today