Radishes

The world of radishes expands way beyond those round red ones you always see at the grocery store. Hit the farmers’ market and you’re likely to find an explosive array of green, purple, and white varieties, each with its own personality and flavor.

Green Meat: This Variety From Northern China Is Like A Regular Daikon, But Smaller And Denser With Green Flesh.

Daikon: These Mild Long White Radishes Are Available At Many Asian Markets And Are Especially Good For Pickling.

Purple Daikon: The Deep Violet And White Colors Make This A Pretty Addition To Any Shaved Salad Or Crudités Platter.

French Breakfast: Treat These Crunch Pink And White Beauties The Way They Deserve – Arranged On A Platter With Good Butter And Flakey Sea Salt For A Simple And Elegant Appetizer.

Easter Egg: These Petite Radishes Range In Color From Dark Purple To Creamy White And Are Sold In Multihued Bunches. They Are Sized Just Right For Shaving On Top Of An Open Face Sandwich.

Watermelon: The Beautiful Neon-Pink Interiors Make A Stunning Garnish For Salads. Cooking Or Pickling Will Dull Their Color, So It’s Best To Keep Them Raw.

“Work With What You Got!”

©Tiny New York Kitchen © 2018 All Rights Reserved

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