Wasabi Lime Crab Salad in Cucumber Cups
Gourmet | June 2003
If you make the components of this hors d’oeuvre ahead, stir together the filling ingredients just before serving the first batch. Keep the remaining filling chilled, covered, and spoon it into the remaining cucumber cups as platters need replenishing.
- 4 teaspoons wasabi paste (Japanese horseradish paste)
- 2 tablespoons fresh lime juice
- 3/4 teaspoon salt, or to taste
- 6 medium radishes
- 1 (3-ounce) container radish sprouts or baby pea shoots
- 1/4 cup mayonnaise
- 4 seedless cucumbers (usually plastic-wrapped; 3 1/2 pounds total), peeled
- 1/2 pound jumbo lump crabmeat, picked over
Special equipment: a 1 1/2-inch fluted round cookie cutter; a melon-ball cutter (optional); a Japanese Benriner or other adjustable-blade slicer
Prepare cucumber cups:
Cut cucumbers crosswise into generous 1/2-inch-thick slices. Cut a fluted round from each slice with cookie cutter, then scoop out some flesh from center of each round with melon-ball cutter or a small spoon, creating an indentation but leaving bottom intact.
Whisk together mayonnaise and wasabi, then whisk in lime juice and salt.
Cut radishes into very thin slices with slicer. Halve slices, then cut crosswise into very thin strips. Trim radish sprouts to 1-inch lengths, measuring from top of sprout, and discard remaining stems. (If using pea shoots, cut sections with leaves into 1-inch pieces.)
Stir together crab, wasabi mayonnaise, radish strips, and radish sprouts, then put a small spoonful of filling into each cucumber cup.
- Cucumber cups can be formed (but not filled) 1 day ahead and chilled, covered with plastic wrap.
- Wasabi mayonnaise can be made 1 day ahead and chilled, covered.
- Radishes can be cut and sprouts trimmed 1 day ahead and chilled separately in sealed plastic bags lined with dampened paper towels.
- Crabmeat can be picked over 1 day ahead and chilled, covered.
Radish and Herb Butter
Marcy Jimenez, My Recipes April 2005
This can be made ahead. Store, covered, in refrigerator until ready to use. Bring to room temperature for easy spreading.
- 3 tablespoons butter, at room temperature
- 1 teaspoon chopped fresh dill
- 1 teaspoon chopped fresh chives
- 3 tablespoons finely chopped radishes (about 6 small radishes)
Combine all ingredients.
Havarti with Radish and Herb Butter on Baguette
Marcy Jimenez, My Recipes, April 2005
- 2 (6-inch-long) baguette slices, cut lengthwise
- 2 to 3 tablespoons Radish and Herb Butter
- 6 ounces Havarti cheese, sliced
- 1 tablespoon butter
- Spread outsides of baguette slices evenly with Radish and Herb Butter. Divide cheese evenly over buttered sides of baguette halves, and press closed.
- Melt 1 tablespoon butter in large cast-iron or nonstick skillet over medium-high heat. Place sandwiches in pan, and weigh down with another heavy pan or skillet. Cook, pressing down on sandwiches, for 3 to 5 minutes on each side or until cheese melts and bread is golden brown.
Pickled Cucumber and Radish
Gourmet | May 2001
- 1 medium English cucumber
- 1/4 cup seasoned rice vinegar
- 1/4 cup water
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1 cup thinly sliced radish
- Halve cucumber lengthwise, then slice crosswise 3/4 inch thick.
- Bring vinegar, water, sugar, and salt to a boil in a saucepan, then cool to room temperature.
- Combine cucumber, radish, and vinegar in a bowl and chill, covered, until cold.
- Drain vegetables before serving.
Cooking Light, May 2001
Salads are typically offered in Morocco as starters to the meal, along with bowls of olives and wedges of flatbread.
- 2 cups orange sections
- 1 cup grated radish
- 1 tablespoon minced fresh cilantro
- 2 tablespoons fresh orange juice
- 1 1/4 teaspoons orange-flower water (optional)
- 1 teaspoon powdered sugar
- 1/4 teaspoon salt
Combine all ingredients in a medium bowl; cover and let stand for 30 minutes. Serve at room temperature.
Note: Add an extra teaspoon of powdered sugar to the salad if your oranges aren’t very sweet.
Arugula, Mushroom, and Radish Salad
Gourmet | July 1993
- 2 large bunches of arugula, coarse stems discarded and the leaves washed well and spun dry (about 8 packed cups)
- 2 cups thinly sliced mushrooms
- 1 cup shredded radish
- 3 tablespoons olive oil
- 1 1/2 tablespoons fresh lemon juice
- Parmesan curls formed with a vegetable peeler
In a large bowl combine the arugula, the mushrooms, and the radish, drizzle the oil over the salad, and toss the salad gently. Sprinkle the salad with the lemon juice and salt and pepper to taste, toss it, and serve it topped with the Parmesan. Can be prepared in 45 minutes or less.