Radishes Piccata
Serves 4
Ingredients
- Olive oil for drizzling
- 12 oz radishes halved*
- Kosher salt and pepper to taste
- 4 cloves of garlic thinly sliced
- 2 anchovies minced
- ¾ cup chicken stock
- 1 lemon juiced
- 2 Tbsp unsalted butter cold and cubed
- 1 Tbsp capers drained
- 2 Tbsp finely chopped parsley
- Thinly sliced fresh chives for garnish
- Ricotta for serving if desired
- Sourdough toast for serving if desired
Instructions
- Heat a large saute pan over medium heat. Coat the bottom with olive oil and add the radishes cut side down. Sear the radishes until deeply golden on the cut side, 5-6 minutes.
- Flip the radishes over and cut the heat. Season with salt and pepper to taste. Remove the radishes from the pan and set aside.
- Add a drizzle more oil to the pan if needed along with the garlic and anchovies. Cook over medium-low, stirring, until the garlic is golden and the anchovies have melted, about 1-2 minutes.
- Add in the chicken stock and reduce by about ⅓.
- Reduce heat to low and add in lemon juice and 1 tablespoon of butter. Swirl the pan to melt and emulsify the butter into the sauce. Once melted, repeat with the remaining tablespoon of butter. Stir in capers and season with salt and pepper to taste.
- Return the radishes to the pan. Toss to coat.
- Turn off the heat and finish with parsley. Serve as is as garnished with chives as a lovely side dish, or serve over a thin layer of ricotta with some toast on the side for dipping.
Video
Notes
*Save radish top for salads, green juices, or wilting into soups or stews
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