Sautéed radishes with bacon
Adapted from Brad Leone in Bon AppetitSubmitted by Anastasia, Carnegie Hill CSAHere’s an interesting recipe for radishes sautéed with bacon. I think you’ll like it. Rendered bacon fat combined with apple cider vinegar makes a great salad dressing, which can be used in many other recipes. If you have the radish tops, you can chop them up and add them in to step 3 towards the end.
Ingredients
- 2 oz chopped slab bacon
- ¾ lb radishes with tops
- 2 tsp apple cider vinegar
- ½ tsp sugar
- ¼ cup parsley leaves
- salt & pepper
Instructions
- Cut the greens from the radishes and set aside. Cut the radishes into halves or quarters, depending on their size.
- Cook the bacon in a medium-sized skillet over medium heat until the fat begins to render, about 3 minutes.
- Add the radishes.
- Cook, tossing occasionally, until the radishes become tender and the bacon is crisp, about 8-10 minutes. Add the radish greens towards the end, in the last minute or so, and cook until tender.
- While the bacon and radishes cook, coarsely chop the parsley leaves.
- Pour off most of the fat, leaving about 1 tablespoon.
- Add apple cider vinegar and sugar. Toss with the parsley leaves and season with salt & pepper.
Notes
Tip: You probably already know this, but the bacon fat can be used in many other recipes and, combined with vinegar, it makes a great salad dressing.