It can be grated or sliced, eaten raw or cooked. If you have one or two kicking around, try them grated into your dinner salad or grated into a lentil or split pea soup.
Radish Salad (Serves 4)
2 cups diced radishes: any kind : black, daikon, watermelon...
3/4 cup Gruyere cheese cubed
2 scallions chopped
1/3 cup mayonnaise (I might use greek yogurt instead)
1 teaspoon Dijon mustard
1 tablespoon sour cream
Romaine lettuce (optional)
Toss together radishes, cheese (Gruyere or Swiss) and scallions, reserving a few chopped green parts of scallion for garnish. Combine mayo, mustard and sour cream together in a small bowl, mixing well. Add to radish mixture, being sure to coat all pieces. Cover and refrigerate, allowing flavors to blend. To serve, spoon salad onto romaine leaves and sprinkle with chopped greens. Or serve with crackers. This salad might also be used as a canape topping or as the filling for a grilled sourdough sandwich with melted Gruyere cheese.)