Radish, a root vegetable typically harvested in spring and early summer, adds a spicy crunch to salads, sandwiches, and as an entree topping or garnish. It also provides vitamin C and stomach-filling fiber, and the prettier varieties -- such as red, purple, or watermelon radishes -- add extra eye appeal.
Radish greens have a mild flavor; this dish gets most of its heat from the radishes themselves, and a bit of black pepper.
For a midday pick-me-up, indulge in a well-stacked sandwich. Grilled chicken and garlicky white-bean spread supply protein, while escarole adds folate. You can make the white-bean spread ahead of time; store it in an airtight container in the refrigerator until ready to use, up to three days.