Radishes with Lemon and Herbes De Provence

Blanching radishes helps preserve their vibrant colour and crunch while ever so slightly mellowing their natural spicy bite.

Ingredients

  • 1 lb radishes
  • 1 tbsp olive oil
  • Kosher salt and freshly ground black pepper
  • 1 tsp dried Herbes de Provence
  • Zest of 1 lemon


Preparation

  1. Trim the top and stem ends off radishes, then slice them in half. Bring a medium pot of salted water to a boil. Add radishes and cook until tender crisp, 3 to 4 minutes. Drain
  2. Heat oil in a skillet. Add radishes cut-side down and herbes de Provence. Saute 2 to 3 minutes until their white faces have browned a little, but they’re still firm inside.
  3. Remove from the pan, sprinkle with a little more salt, lemon zest, and some minced parsley. Eat and enjoy; they’re best when they’re piping-hot.


Servings

Makes 4 to 6 servings


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