BY CHEF LINDA HAMPSTEN of THE BINDERY
If you have been lucky enough to eat at The Bindery in LoHi, then you know Chef Linda Hapsten Fox is a visionary who honors tradition while embracing culinary creativity. We are grateful to have her share this recipe with our readers:
Radishes are one of those vegetables that seem “as common as clouds,” however with a few small touches, they can become a star in your next meal. The variety of radishes in this recipe is important, as each type has a slightly different flavor. This recipe serves 2 to 4 and is gluten-free.
• 2-4 whole radishes (variety is best, choose between purple daikon,
black radish, breakfast radish, rainbow or watermelon radishes)
• 3-5 slices of cured guanciale, lardo or cured pancetta. (If you’re vegetarian, omit this ingredient all together)
• 1 tbs extra virgin olive oil, plus extra for garnish
• juice from one lemon
• maldon salt
• freshly cracked black pepper
1. Wash your radishes. Thinly slice each, using a mandolin if you have one. Set aside.
2. Thinly slice the cured charcuterie of your choice. We recommend guanciale, lardo or cured pancetta, because the fattiness is replacing butter from the traditional version of this dish.
3. Drizzle about 1 tablespoon of olive oil and half the lemon juice over the radishes. Add a pinch of salt. Toss to coat.
4. Arrange the dressed radishes on a serving plate.
5. Gently tuck in the cured meat slices in and between the radishes.
6. Drizzle lightly with more olive oil and sprinkle with maldon salt.
7. Finish with a squeeze of fresh lemon juice and cracked black pepper.