Cooking with seasonal ingredients takes advantage of when produce is at its best. There’s usually more flavor, it can be more cost efficient, and it just feels more genuine. Each month I’ll cook a dish showcases and in-season ingredient.
At best, radishes are used as a topping on a salad, but this dish makes them the salad itself. And why not? They’re crunchy, a little spicy, and delicious. This would have been even prettier with the watermelon radishes used in the original recipe, but when it comes to flavor, regular radishes do just fine. I’ll eat radishes all year long. I just lurve dipping them in hummus. But now that they’re in season I’m happy to make them the star of a recipe, not just use them for idle snacking.
Burrata with tomato is good, but it’s a little been there done that, amirite? Now that I’ve seen the light, I prefer using radishes to tomatoes since they add so much in the way of texture. Just fry up 1 sliced shallot in vegetable oil (about 6 minutes). In the time it takes for them to get crispy, you can thinly slice enough radishes to cover the bottom of a plate. Put a gorgeous ball of burrata on top of the radishes, drizzle with olive oil, and sprinkle with sea salt and chives. Finally, put those sweet crunchy shallots on top of the burrata like the crowning glory they are.