Radishes in Cream

This is the sort of five-minute side dish that makes radishes shine. Thinly sliced radishes meet a cool dressing of sour cream, yogurt, and prepared horseradish, then sit in crisp lettuce leaf “cups” like tiny spring salads.

The horseradish is the unexpected layer that makes this dish. Fresh radishes already have a peppery bite, and a little prepared horseradish in the dressing doubles down on that heat without turning the salad sharp. It is a classic Eastern European pairing (think Polish or Russian tables) where the cool dairy balances the mustardy fire.

Using both sour cream and yogurt rather than just one is the trick. Sour cream alone is too thick and dull. Yogurt alone is too watery and tart. Half-and-half gives you the creaminess with a brightness that keeps the salad from feeling heavy.

Slice the radishes as thin as you can. A mandoline on the thinnest setting gives you paper-thin rounds that curl at the edges and soak up the dressing evenly.

Serve right after mixing. Let it sit too long and the radishes weep water, which thins the cream and breaks the texture.

Kitchen Tips

• Rinse the sliced radishes in ice water for 5 minutes before dressing. It makes them extra crisp and peppery.
• Butter lettuce or Boston lettuce makes the best “cups” because the leaves cup naturally. Iceberg works but is flat.
• If your radishes are particularly spicy, salt the slices lightly and let them sit 10 minutes, then blot dry before dressing. This tames the burn.
• Taste and adjust. Some radishes are mild, some are fierce. Add more horseradish if you want more kick.

Variations

• Swap the lettuce cup presentation for open-faced on pumpernickel or rye bread with a sprinkle of fresh dill. Very Scandinavian.
• Add a teaspoon of lemon juice or white wine vinegar to the dressing for extra brightness.
• Stir in a tablespoon of chopped fresh dill or tarragon for a herby spring version.