My name is Rebecca, and I haven’t always liked radishes.
There. It’s out in the open now.
Why did I emphatically not like radishes? And why am I now on the path of radish toleration, nearing radish adoration?
First, a visual:
When I was younger, I had a distinct intolerance of spicy foods. No peppers, no hot sauce, no ginger. Radishes, with peppery bite, were not part of my diet.
What changed? Well, to put it simply, I work on a farm that grows radishes and could not resist their beauty. The taste has grown on me — I’ve accepted that a bit of spice is good for me. And they just look so good in my salads. As a bonus, they’re super-nutritious also- rich in folic acid and potassium, and a good source in riboflavin, Vitamin B6, and calcium.
I’ve been enjoying my radishes sliced in a simple salad and roasted with olive oil and sea salt. I just discovered a recipe for a radish focaccia, and I’m looking forward to making it this Sunday.
Did you start off as a radish-hater? What were the dishes that won you over?