My simple Radish & Bacon Sauté is a delectable dish that combines the lovely crisp taste of fresh radishes with the salty bite of crispy bacon. Sautéing the pink, quartered radishes in a touch of olive oil and then adding a glaze of tart apple cider vinegar brings out the vegetable’s natural sweetness. Tossed with freshly chopped parsley for color and served over peppery arugula , this dish will change the way you look at radishes—I guarantee it.
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Radish & Bacon Sauté
Ingredients:
- 6 strips of turkey bacon, cooked and crumbled
- 1 Tablespoon extra virgin olive oil
- 3 cups radishes, quartered
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 Tablespoons apple cider vinegar
- 3 Tablespoons chopped Italian parsley
- Arugula, for serving
Directions:
- In a straight sided sauté pan, heat the olive oil over medium-high heat. Add in the quartered radishes and season with the salt and pepper. Sauté the radishes for 10-12 minutes or until the radishes become tender. Reduce the heat to medium-low and add in the vinegar; cook the radishes for an additional 2 minutes. Remove the radishes from the heat and toss with the cooked bacon crumbles and parsley. Serve warm over arugula.
Tagged: apple cider vinegar, bacon, Italian parsley, radishes, radishes and bacon, sauteed radishes, sauteed vegetables, side dish, turkey bacon
This looks so good! We are harvesting a lot of radishes from the garden and I’m always happy for a new way to cook them up!
Lucky you Lexie! Homegrown radishes to me are so much more flavorful than store bought…much more peppery. Have you tried cooking with the radish greens as well? We just harvested our first round of turnips from the garden. I think this recipe would do well with the turnips as well.