Cooked radishes taste a lot like turnips, their Brassicaceae cousins, but with a milder flavor. If your radish greens look bug-eaten or browned, substitute watercress or arugula in the recipe.
Microgreens are one of the first produce items to appear on farmers’ markets in the spring. Sweet and tender, they require a delicate dressing that won’t wilt or overwhelm the tiny leaves.
