You could do this (repeating a photo I’ve already posted below, admittedly):
Plenty of radishes and other things in my most recent basket prompted this — besides the bread and cheese and wine, I made not one but two radish-centered dishes, both very much contrasting and equally delicious. Copy/pasting from my CSA mailout (in the case of the salad I halved the portions since I was only making it for one person):
Radish, Cucumber, Apple Salad
6—8 small – medium radishes
1/4 cup Cider/Sherry/White Wine Vinegar
Wash and destem all the radishes and cut off any stringy beards, cut each radish in half. Cut the radishes into thin slices and place in a salad bowl. Cut each cucumber in half and then slice into thin slices and place into the same bowl. Peel the apple, cut into quarters, and remove the core. Cut into thin slices and put into the same bowl.
Drizzle the entire mix with some vinegar of your choice so that all the items are coated. Then, sprinkle with a generous amount of sugar and just a pinch of salt so the sweet and sour is balanced.
This salad should hold for quite a while and will not lose its crispness but put it under plastic wrap as the apples may brown, even with the acid.
Noche de Rabanos Roasted Radishes
6 garlic cloves
2-3 tablespoons of sesame oil
Half tsp of mild chili powder
Half tsp of smoked paprika powder
A pinch of sea salt
Preheat the oven to 375F. Cut the radishes in half. Place them in a deep baking tray. Peel the garlic cloves and add them whole.
Cover the radishes and garlic in the sesame oil, mild chilli powder and smoked paprika. Add a pinch of salt. Stir well to make sure they are coated in the oil and seasonings. Roast in the oven for 30 minutes. Half way through, stir them round to make sure they are evenly cooked. Serve hot.
You can try this with baby turnips and other root vegetables if you prefer.