23 March 2012

Braised radishes with orange salad

I swiped this recipe from Emeril Lagasse, who was kind enough to share it in Food and Wine magazine.  I have made a couple of minor modifications; you will find that this recipe is flexible enough to allow you to do the same.  I also use fake bacon (Morningstar Farms Breakfast Strips) instead of the real stuff to keep the smoky, salty flavor without actually eating a dead pig.  But you could use the bacon if you want.

(I also stole this photo from Food and Wine.)

Braised Radishes with Orange Salad

(from Emeril's Sauteed Radishes in Orange Butter)

Serves 4 as a salad

6 strips bacon, cooked, drained,  and crumbled
4 tablespoons unsalted butter
pounds radishes with their greens—radishes quartered lengthwise with stems removed, greens coarsely chopped
salt and freshly ground black pepper
  1/4 red onion, minced
  2 small garlic cloves, minced
  1 tablespoon sugar
  1 cup freshly squeezed orange juice
  4 cups loosely packed mixed greens, washed and torn into bite-size pieces
  1 small orange, peeled, segmented, and cut into bit-size pieces

In a large serving bowl, arrange the mixed greens and set aside.  

Melt the 4 tablespoons of butter in the skillet. Add the onions and garlic, and cook over moderately high heat until onion is soft, about 5 minutes.  Add the radishes, stirring a few times, until the radishes are golden brown, about 6 minutes. Add the sugar and cook for 2 minutes, until dissolved. Add the orange juice and boil, stirring a few times, until the radishes are barely tender and the sauce is lightly thickened, about 2 minutes. Lower heat to medium low, stir in the radish greens, cover, and allow to wilt, about 3 minutes.  Season with salt and pepper to taste.

To serve, pour radish mixture over salad greens and top with orange pieces and bacon.