After trying a couple of the radishes on top of bread and butter (a
new favorite food, btw), I ended up using this recipe, slightly
adapted, for the rest of the bunch. Served with chicken that I cooked
in pan after removing the radishes, and a large salad with some of the
radish greens and a balsamic vinaigette and toasted pine nuts.

Spring Radishes Braised with Shallots and Vinegar
http://www.thekitchn.com/
Serves: 4-8

Note: Sub for salt pork: 1/2 tsp liquid smoke? Or Oil instead of
butter and pastrami or sausage

2 large bunches of radishes, about 1 pound
3 large shallots
1 tablespoon butter
2 ounces salt pork, slivered into small slices
2 tablespoons balsamic vinegar
1/2 cup water
1 small bunch Italian parsley, leaves chopped into about two handfuls
Salt and pepper

Trim away tops and bottoms of the radishes, reserving for soup or
discarding to compost. (Ours were not in good shape so we let them
go.) Slice each radish in half from top to bottom. Peel the shallots
and slice into thin rings.

Heat the butter and salt pork over medium heat in a large heavy
skillet - preferably cast iron. When the pork is starting to curl up
at the edges and the butter has foamed and subsided, add the shallots
and cook, stirring, until they start to brown slightly. Add the
radishes, placing each cut side down in the skillet. Let them cook
undisturbed for about 2 minutes or until the bottoms just start to
color.

Add the balsamic vinegar and the water - the water should just come up
around the sides of the radishes. Cover, lower heat, and simmer for
about 10 minutes.

Remove the cover and continue to simmer for about 3-4 minutes, or unti
the water has reduced into a syrupy sauce. Add the the parsley and
sauté for about a minute or two, until it's wilted.

Season with salt and pepper and serve.