Easter egg radishes add peppery bite to summer dishes

Purple, white, pink and red, these fat little gems add a pop of color and crunch to salads and sandwiches.

Named for their resemblance to brightly colored eggs at Eastertime, Easter egg radishes offer a mild flavor with just a slight peppery bite, making them perfect as a raw garnish or ingredient.

Place round slivers in salads or atop avocado toast or crostini spread with a favorite soft cheese. Some people are even known to eat them by the bowlful, uncooked and plain save for a light sprinkling of salt.

Here are a few ideas that are a bit more creative than that – but still fairly simple and unfussy.

Easter Egg Radish Salad

Adapted from eatingwell.com

2 bunches Easter egg radishes (about 1 pound), trimmed and thinly sliced

1 tablespoon fresh chervil and/or snipped chives

2 teaspoons extra-virgin olive oil

1/4 teaspoon coarse salt

Arrange sliced radishes on a platter or individual serving plates. Sprinkle with herbs, drizzle with oil and sprinkle with salt.

Makes: 4 servings

Easter Egg Radishes with Creamy Ricotta

Adapted from realsimple.com

1 cup ricotta, preferably fresh

1 tablespoon extra-virgin olive oil

1/8 teaspoon kosher salt

1/8 teaspoon black pepper

2 bunches Easter egg radishes, about 16

Place ricotta in a small bowl, drizzle with extra-virgin olive oil, and sprinkle with salt and pepper. Serve with trimmed radishes.

Avocado, Easter Egg Radish and Snow Pea Baguette Sandwich

Adapted from CookingLight.com

1 demi baguette, sliced in half lengthwise

1/2 avocado

Kosher salt, to taste

Freshly cracked pepper, to taste

1 ounce fresh goat cheese, crumbled

8 snow peas

2 to 3 Easter egg radishes, sliced

1/8 small red onion, sliced (optional)

Onto the bottom baguette half, mash avocado, then sprinkle with salt, pepper and goat cheese. Layer snow peas, radish slices and onion, if using. Form sandwich by placing top half of baguette over layered bottom and pressing firmly but gently.

Makes: 1 serving

Easter Egg Radish Salad with Goat Cheese

Adapted from CookingLight.com

4 teaspoons white wine vinegar

1 tablespoon extra-virgin olive oil

1 teaspoon honey

1/4 teaspoon salt

2 cups Easter egg radishes, cut lengthwise into 1/4-inch wedges, with root and 1/2 -inch stem left on

1 tablespoon chopped fresh oregano

4 cups baby spinach

1/2 cup (about 2 ounces) goat cheese, crumbled

1/2 teaspoon freshly ground black pepper

Combine first 4 ingredients in a bowl, stirring well. Add radishes and oregano; toss to coat. Place 1 cup spinach on each of 4 plates. Using a slotted spoon, top each plate with ½ cup radishes. Sprinkle each serving with 2 tablespoons cheese and 1/8 teaspoon pepper. Drizzle remaining dressing evenly over salads.

Makes: 4 servings

Easter Egg Radish and Arugula Crostini with Brie

Adapted from CookingLight.com

16 ( 1/2-inch-thick) slices diagonally cut French bread baguette

Cooking spray

1 1/2 cups thinly sliced radishes (mandoline works best)

1 tablespoon extra-virgin olive oil

1 tablespoon fresh lemon juice

1/4 teaspoon freshly ground black pepper

1/8 teaspoon salt

4 ounces Brie cheese (about 1/2 cup)

2 cups baby arugula leaves

Preheat oven to 400 degrees.

Arrange bread slices on a baking sheet; coat with cooking spray. Bake at 400 degrees for 5 minutes or until golden brown and toasted; cool.

Combine radishes and ingredients through salt in a medium bowl, and toss to coat.

Spread each bread slice with about 2 teaspoons cheese; top with a single layer of arugula and a layer of radish slices.

Makes: 16 servings