The instructions for this snack are so simple that anyone with knife skills can produce it. (Without knife skills, you’re doomed to eat the thing like it’s an apple. Heaven forbid..)
Step 1: Slice the radish.
Step 2: Arrange on a plate.
Step 3: Serve.
I neglected to mention the pre-step of washing the dirty little things because I’m quite certain you wouldn’t skip that important task. Would you?
If you have never encountered one of these glorious vegetables, ask around at your local farmers market, particularly in the fall. Around here, they are harvested in the late summer and kept in cold storage for at least 2 to 3 months. The taste is like a cross between a turnip and a very mild radish and the colors are just spectacular. No dip necessary!
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