Lemon Dill Parmesan Radishes

Combine the peppery crunch of freshly sliced radishes with the acidity of a lemon, the nutty saltiness of parmesan, and the bright, freshness of dill to make a light and refreshing side, salad, or snack!

When it comes to a delightfuly summertime side, nothing beats these light and refreshing Lemon Dill Parmesan Radishesand Cucumber Salad. Call it a side or call it a salad, either way, there is lots of flavour and lots of crunch that’s easy to prepare and also easy on the wallet!

We are not the salad type. I don’t mean that we don’t like salads. I simply mean that we don’t eat them as often as we should. That just might change though, because I’ve been experimenting with salads and sides that are free of lettuce and tomato. I love lettuce and tomato, but if they’re in every salad you eat, they become boring and bland quite fast. If you want a change from the every day, boring salad, this one is for you!

HAVE A LITTLE GARDEN? GROW YOUR OWN RADISHES!

I wouldn’t claim that radishes are always in our crisper, but I would be comfortable stating that we purchase a bunch of radishes at least every six to eight weeks.  I would assume we used to buy them more regularly in the summer months. However, two years ago, I bit the bullet and tried growing radishes. We had a plan for a veggie garden, which took two years to put together. In typical Byron fashion, I tend to overestimate how much room I’ll need. After setting up our raised beds and laying out a plan, I had about three feet of empty space. On a whim, I picked up a packet of radish seeds at our favourite gardening supply store and three weeks later, I had enough to make numerous radish recipes.

The great thing about radishes is that they take very little time to grow into a full-sized vegetable. In fact, we are in growing zone five, which gives us about four solid months of growing time. That means I could plant and harvest radishes at least five times throughout the summer!

RADISHES – PEPPERY OR NOT?

Personally, I love radishes.  Most people I know say that radishes are too peppery, but in all of my forty-plus years on this planet, I have never experienced the pleasure of biting into a peppery radish.  Either my taste buds are out of whack, or I can tolerate peppery flavours more than most. John.e, for example, usually has something to say about the peppery taste of most of the radishes we purchase.  McKenna doesn’t because she swears she doesn’t like them, although I’ve never seen her try one!  

On most occasions radishes are consumed raw in our home and only in two different ways. First, we love to slice them super thin or julienne them to toss into a green salad.  Secondly, I love to slice them in rounds and dip them into hummus – such a light and tasty snack.  Alternatively, I like to roast them in the oven with rosemary. They make a great side dish!

I also like to incorporate them into salads like this Corn and Radish Salad or this Radish and Corn Coleslaw. Speaking of coleslaw, I have another one with radishes; this Cabbage and Radish Coleslaw – isn’t it beautiful!? Pickled radishes are great too. They’re sweet and tangy and perfect to toss in a salad or assemble on a charcuterie board.

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Radishes – Wash them well. Trim the ends and discard. Slice the radishes into circles very thinly.
• Lemon Juice – Use freshly squeezed lemon juice. It will add acidity and brightness to the radishes.
• Olive Oil – You can use also use avocado oil.
• Salt and Ground Black Pepper
• Parmesan Cheese – I really do think freshly grated parmesan works best here. I’m not against the stuff in the shaker can, but it just does not work in this recipe.
• Fresh Dill

HOW TO MAKE LEMON DILL PARMESAN RADISHES

Place the radishes into a mixing bowl and gently toss with the lemon juice and olive oil. Transfer the dressed radishes to a serving plate. Season with salt and ground black pepper. Evenly distribute the parmesan and dill over top. Serve immediately.

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!