Our funky riff on the classic French trio of breakfast radishes with butter and salt. We make an overnight radish pickle, and dip it in salty miso-flavored mayonnaise. Serve the pickles really cold, right out of the brine. The miso-mayo gets saltier as it stands, which is why we like to make it right before serving. And if you have some on hand, peel and chop a little fresh ginger, and add it to the pickling liquid.
- 1 pound mixed radishes with greens
- 3/4 cup rice vinegar
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 2 to 3 teaspoons yellow miso (in the refrigerator section)
- 1/2 cup mayonnaise
Trim the leafy tops of the radishes, but leave a little bit of stem--it looks nice. Halve the radishes, or quarter them if they are really big. Put them in a nonreactive container with a tight-fitting lid.
Bring 3/4 cup water, the vinegar, sugar and salt to a boil over high heat, stirring occasionally. Pour over the radishes, making sure the liquid covers them completely. Cool 10 to 15 minutes, and then cover and refrigerate at least overnight before eating. Press down the radishes into the liquid after 3 hours.
When you are ready to eat the radishes, whisk 2 teaspoons miso into the mayonnaise. Dip in a cold radish and taste--if you don't taste the miso, add the remaining teaspoon. Serve immediately.
The 6th Ingredient: A few pieces peeled chopped ginger boiled with the pickling liquid.