Crave: Radishes take center stage in these dishes

Radishes are at their peak in the spring. Here are two great ways to highlight their flavor and texture.

Chicken Thighs With Sautéed Radishes

This dish works as a lunch salad or as a light and healthy dinner entrée. Yields 4 servings.


1 1⁄4 pounds boneless, skinless chicken thighs, cut into 1-inch pieces

1 teaspoon salt

1⁄4 teaspoon black pepper

2 tablespoons olive oil

2 tablespoons minced shallot

12 radishes, trimmed and quartered lengthwise

1⁄4 cup low-sodium chicken broth

2 tablespoons Dijon mustard

1⁄4 cup half-and-half

1 bunch watercress (about 4 ounces), divided into four servings

1⁄4 cup sliced scallions


Heat oven to 250 degrees.

Season chicken with salt and pepper; set aside.

In large sauté pan, heat oil over medium-high heat. Add shallot and sauté for 1 minute. Add chicken and radish pieces to pan and sauté until chicken is golden brown and cooked through. Remove to oven-safe plate and place in oven to keep warm.

Add broth to sauté pan and increase heat to high. Stir, scraping up any browned bits on bottom of pan. Whisk in Dijon mustard. Reduce heat to medium-low and whisk in half-and-half. Cook for another 2 to 3 minutes, allowing sauce to thicken slightly. Remove from heat and adjust seasoning, if necessary.

Evenly divide watercress among four serving plates to create bed for chicken and radishes, and then cover plates with equal amounts of each. Top with sauce and a sprinkling of scallions.

Radish and Orange Salad

Radishes, watercress and oranges come together to make a bright, crispy salad, perfect for spring.


1⁄3 cup mayonnaise

2 tablespoons balsamic vinegar

1 tablespoon milk

1 tablespoon chopped capers

4 cups trimmed watercress

3 large oranges, sliced

1 1⁄2 cups sliced radishes

1⁄4 cup sliced green onions

Arugula or spring greens, optional


In small bowl, combine mayonnaise, vinegar, milk and capers; set aside. (This can be made up to 4 days ahead and stored, covered, in refrigerator).

Divide watercress sprigs evenly among 8 serving plates. Top with orange slices, and scatter radish and green onions over top.

Toss with arugula or your favorite spring greens, if desired.

Just before serving, drizzle with reserved dressing.


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