Radish, Goat Cheese, and Cilantro Salad


  • 1 bunch radishes

  • 2 tbsp. minced shallots

  • 1 tsp. Kosher salt

  • 1 tbsp. brown rice vinegar

  • 1 tsp. soy sauce (tamari for gluten free)

  • 3 tbsp. olive oil

  • 2/3 cup loosely packed cilantro leaves

  • 2 oz. fresh goat cheese, crumbled


  1. Wash and dry the radishes and keep the greens intact or trim them within 1 inch, then thinly slice the radishes. Transfer the radishes to a medium bowl along with the shallots and salt, toss to combine, and let stand for 5 minutes.

  2. In a bowl, whisk the rice vinegar with the soy sauce and drizzle in the olive oil, whisking until emulsified. Add the cilantro and half the dressing to the radishes and toss gently to combine. Transfer to a platter, top with the goat cheese, and serve the remaining dressing on the side.

Collard Green and Radish Slaw with Crispy Shallots


  • 2 small shallots, sliced into rings

  • 6 tablespoons vegetable oil

  • Kosher salt

  • 1 bunch collard greens (about 10 oz.), center ribs and stems removed, thinly sliced crosswise

  • 6 small radishes, trimmed, sliced

  • 2 tablespoons white wine vinegar

  • Freshly ground black pepper


  1. Cook shallots and oil in a small saucepan over medium-high heat, stirring occasionally, until shallots are golden, 8–10 minutes. Using a slotted spoon, transfer shallots to a paper towel–lined plate; season with salt. Transfer oil to a small bowl and let cool.

  2. Combine collard greens, radishes, and vinegar in a large bowl; season with salt and pepper. Drizzle with shallot oil and toss to coat. Top with crispy shallots.

DO AHEAD: Crispy shallots can be made 2 hours ahead. Store shallots and oil separately at room temperature.

Grilled Steak and Radishes with Black Pepper Butter


  • 1 tablespoon vegetable oil plus more for grill

  • 1/2 cup (1 stick) unsalted butter, room temperature

  • 1 tsp coarsely ground black pepper plus more

  • 1/2 tsp kosher salt plus more

  • 1 1/2 pounds hanger, flank, or skirt steak

  • 1 bunch radishes with greens, halved

  • Flaky sea salt

  • Lemon wedges (for serving)


  1. Prepare grill for medium-high heat; lightly oil grill grate. Mix butter, 1 teaspoon pepper, and 1/2 teaspoons kosher salt in a small bowl; set aside.

  2. Season steak with kosher salt and pepper. Grill, turning occasionally, 7–10 minutes for medium-rare. Let rest 5 minutes, then top with pepper butter.

  3. Meanwhile, combine radishes and remaining 1 tablespoon oil in a medium bowl; season with kosher salt and pepper and toss to coat. Grill radishes until crisp-tender, about 2 minutes per side.

  4. Season steak with sea salt, slice, and serve with radishes and lemon wedges.

  5. Serve with a sprinkling of fresh thyme (Or chives work well too!)

Beauty Heart Radish & Sesame Seed Salad


  • 1 large beauty heart radish

  • 1 Tbsp. roasted tahini

  • ½ tsp. stone ground mustard

  • 2 tsp. rice vinegar

  • 2 tsp. mirin (sweet rice cooking wine)

  • ½ tsp. tamari

  • 2 tsp. black sesame seeds, toasted

  • Parsley for garnish, (optional)


  1. Wash and cut beauty heart in half lengthwise (do not peel), then carefully cut each half into very thin half-moon slices. Array prettily on a platter.

  2. In a small bowl, whisk together tahini, mustard, rice vinegar, mirin, and tamari with a fork until smooth.

  3. Drizzle over beauty hearts and sprinkle with sesame seeds and thinly sliced parsley, if you wish. Serve immediately.

Bavarian Radish Salad in Vinaigrette


  • 1 cup black radishes thinly sliced

  • 1 bunch dill chopped

  • 1 small size onion chopped

  • 6 tbsp white wine vinegar

  • 3 tbsp oil

  • 1/2 tsp sugar

  • salt and pepper to taste


  1. Clean and rinse radishes; slice thinly. Mix radishes with 1 teaspoon of salt and set aside.

  2. Mix together the chopped onions, dill, vinegar, oil, salt, pepper and sugar to make a vinaigrette, making sure the sugar is completely dissolved. 

  3. Drain the radishes and mix together with the vinaigrette. Season to taste with salt and pepper. Decorate with the chopped dill. 

  4. Serve with an original Bavarian pretzel and Oktoberfest beer.