On the first free Saturday in Southeast Pennsylvania, I headed straight to the Lancaster Farmers Market to find beautiful (and extremely inexpensive) produce. A multi colored bunch of plump radishes caught my eye and I quickly snatched them up for $1.50. I bought some Maine lobster as well since this may be the closest I'll ever live to Maine. I have never cooked with radishes - only experiencing their fresh bite in crudite plates. I decided to saute them up in some butter with sweet onions to balance out their bitterness. I added fresh lobster chunks at the end to make this meal something a little more special. The tops turned into a pesto for finishing. The end result was a bright and elegant mix of colors, flavors and textures. Although I got deluxe and added lobster, this dish would be fine without.
Sautéed Radishes with Lobster and Radish Top Pesto
1 bunch radishes (save tops!), chopped
1/2 onion, preferably a sweet onion
1 tbsp butter
1/2 lb lobster, cooked and chopped
1 bunch radish tops, cleaned and chooped
1/2 clove garlic
1/3 cup extra virgin olive oil
1 tsp orange zest
juice from 1 orange
In a skillet on medium high, melt butter, then add chopped onions. Saute until for a few minutes until translucent. Add radishes and cook for about 8 minutes, until browned and tender. Add lobster and cook until warmed, just a few minutes. Deglaze pan with wine, if needed.
To make pesto
Combines all ingredients in a food processor until desired consistency is reached. If you like a thinner pesto, add more olive oil and orange juice.
Serve on plates, drizzle with pesto. Goes great with a crisp white wine.