Making Roasted Radish on Toast
Isn’t food wonderful? If you had told me a week ago that I’d be having radish as more than just mere slices of garnish in my noodles or pickled in strong vinegar, I’d be laughing. I hate the stuff. Yet now I’m scooping it up with toasted bread and pretty much inhaling it down my trap.
I don’t think much else can change your mind about itself like food does. Take this for example: I’m deathly afraid of snakes. So much that if I see a large picture of one in books, I’d scream. Internally. Then I saw this. Yep. Still scared shitless. Every single time I swim in a lake I’m reminded of the Loch Ness Monster, and that under my unsuspecting feet could be a behemoth taking a leisurely swim. Every single time I’m above two storeys, my hand starts sweating. You get the point.
But this. This roasted radish on top of toast topped with feta and egg. This is wonderful. Roasting makes the crispy, bitter little buggers mellow with the texture of potatoes and tastes like roasted turnips. I tossed it with a dressing slightly resembling a bagna cauda sans capers. Sans anchovies. Sans pepper flakes too because I haven’t got any and it still it was good. Try it, it might also change your mind.
BREAKFAST RADISH ON TOAST (serves 4):
[ A bunch of radish + 4 shallots + 3 tablespoon olive oil + 1 tablespoon butter + 4-5 large garlic cloves + 1 tablespoon kalamata olives, pitted and chopped + 1 tablespoon lemon juice + 4 ounces of feta + 1 teaspoon thyme + 4 slices of bread + 4 eggs + salt and pepper to taste ] OPTIONAL: 1 tablespoon of honey.
See here, how much “a bunch” is depends on how much you like radish in the first place. Get the stems trimmed and cut radishes in half. If your radishes are pretty big, quarter them. Peel and hallve the shallots.
Heat a large skillet over medium-high heat for 2 minutes. Add 1 tablespoon of olive oil and 1 tablespoon of butter. Arrange radishes and shallots in a single layer and cook without moving until light brown on one side. Shake the skillet and reduce the heat to medium and continue cooking until radishes are tender, about 5-10 minutes.
In a small skillet over low heat, add the rest of olive oil, garlic, olives and lemon juice. If you’ve got them, also add a tablespoon each of capers and anchovies, half a teaspoon of pepper flakes will take this to new heights. Slowly cook for 8-10 minutes. The garlic should be soft and falling apart, but not brown.
Toast the bread and cook the eggs the way you like them. Brush the bread with some of the garlic-olive oil mixture. Tip the roasted radish into the garlic-olive oil mixture, add honey if using, and season to taste with salt and pepper, adding lemon juice if needed.
Spoon the radish on top of the toasted bread, crumble some feta on top and top with the eggs. Serve immediately.