| How To Cook: |
|
|
1. With a small, sharp knife, cut away and discard the root and stalk ends of each radish. Wash them under cold running water.
|
2. Then lay each radish on its side and make parallel cuts along its entire upper surface about 1/16 of an inch apart and 2/3 of the way down. Be careful not to cut all the way through the radish.
|
3. Pour 1 teaspoon of salt and 1 tablespoon of sugar into a 1-quart glass jar. Add the radishes, cover the jar and shake vigorously so that each radish is coated with the mixture. Marinate at room temperature for at least 6 hours or overnight.
|
4. Pour off all the liquid that will have accumulated in the jar and remove the radishes. The radishes will now be soft and pliable, and can be spread out to form decorative fan. shapes. These are used traditionally to garnish cold dishes or salads.
|
