Stuffed Radishes

This week for Full Plate Thursday with Miz Helen and Foodie Friday with Designs by Gollum, I’m focusing on the lowly radish. 

While looking through one of my vintage cookbooks, a recipe for Stuffed Radishes caught my eye.  The recipe called for stuffing the radishes with a combination of caviar, hard boiled eggs, and mayonnaise.   We love radishes, but we’re not a caviar type family.  Stuffing inspiration was found when I spotted a recipe for homemade Thousand Island Dressing in another vintage cookbook.

 

The recipe makes A LOT of dressing, way more than you would need to stuff radishes unless you’re feeding a crowd.  You could cut the recipe down (probably quartering the recipe would yield enough dressing to stuff a bag of radishes) or the remaining dressing can be refrigerated and used for salads.

The Thousand Island dressing is divine…much better than the bottled stuff.

You could even add a bit of crumbled bacon or minced ham to the dressing before stuffing the radishes to make a wonderful appetizer. 

Stuffed Radishes

To prepare the radishes - wash and clean the radishes; let them dry.  Cut the bottoms of the radishes so they will stand erect.  Trim the top of the radish and then core it.  The center part that you core out can be minced and added to the dressing. 

Thousand Island Dressing

1 c mayonnaise

2 T olives, finely chopped

2 T pickles, finely chopped

1 T parsley, finely chopped

1 T onion, finely chopped

Cayenne, to taste

Paprika, to taste

Combine all ingredients and mix well.

Use the Thousand Island Dressing to stuff the center of the radishes.  Now, the radishes are lowly no more…they’re elevated to “wow” status!

Thanks for stopping by and I hope you’ll visit again soon!

DG