Name: Sautéed Radish and Cucumber with Lemon and Fresh Herbs
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 bunch radishes (about 8), trimmed and sliced into rounds; 1 large English cucumber, halved lengthwise and sliced into half-moons; 2 tablespoons olive oil; 1 tablespoon unsalted butter; 1 small shallot, finely chopped; 1 clove garlic, minced; 1 teaspoon lemon zest; 1 tablespoon fresh lemon juice; 2 tablespoons fresh dill, chopped; Salt and freshly ground black pepper, to taste

Sautéed Radish and Cucumber with Lemon and Fresh Herbs

TenderMelon9734

This sautéed radish and cucumber dish is a bright, summery side perfect for stormy Minnesota nights when you want something fresh yet comforting. Sautéing radishes mellows their bite, while cucumbers become tender-crisp and juicy. Shallot, garlic, and a hit of lemon bring zippy flavor, and a shower of fresh dill evokes the best of the season. Serve alongside grilled fish, roast chicken, or as a vibrant vegetarian plate. It’s simple, quick, and makes the most of garden produce—no blue cheese, goat cheese, or offal in sight!

Ingredients

Instructions

Pat the radish and cucumber slices dry with a clean towel to minimize excess moisture.
Heat olive oil and butter in a large skillet over medium-high heat until the butter is melted and foamy.
Add the shallot and sauté for 2 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
Add the radishes and cook, stirring occasionally, for 3-4 minutes until they begin to soften and develop a bit of color.
Add the cucumber and continue to sauté for another 3-4 minutes until both vegetables are just tender but still vibrant.
Remove from heat. Stir in the lemon zest, lemon juice, and fresh dill. Season generously with salt and pepper.
Serve warm or at room temperature, garnished with extra dill if desired.