|(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
2 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.