Marinated Smashed Radishes
This Marinated Smashed Radish recipe transforms a crunchy, peppery root into a flavorful, juicy, and irresistibly snackable side dish that’s as pretty as it is delicious. These radishes are lightly smashed, marinated in a punchy dressing of garlic, herbs, vinegar, and olive oil, and left to soak up the goodness.
Ingredients
- 500 g (1.1lb) fresh radishes (about 2 generous bunches)
- 2 cloves garlic minced
- 2 tbsp chopped fresh dill
- 2 tbsp chopped fresh chives
- 1 tsp salt
- 1 ½ tsp sugar
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil
Instructions
- Rinse the radishes well, scrubbing off any dirt. Trim the tops and tails. Place them on a sturdy surface and use the side of a large knife or a flat-bottomed glass to gently press each radish until it cracks open. You’re not aiming to pulverize—just to break them so the marinade can seep in.
- In a large bowl, whisk together the garlic, dill, chives, salt, sugar, vinegar, and olive oil until combined.
- Add the smashed radishes to the bowl and gently toss to coat. Let them sit for at least 30 minutes at room temperature, tossing occasionally. For deeper flavor, cover and refrigerate for 2 hours or even overnight.
- Serve chilled or at room temperature. Spoon over extra marinade before serving.