Wednesday, June 13, 2012

Radish Carpaccio


Here's to the radish, the jewel-toned gems we find buried in the dirt. Here's to their unassuming peppery bite, their translucent crisp flesh, their pungent smell and bushy green leaves. Pick the most colorful bunch. Slice them as thin as you can manage. Add a generous pinch of salt, a squeeze of lemon, and sit down to a humble mosaic of delicious proportions. 

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Concrete Magnolia is the evolving anthology of my life; which almost always finds its way back to food.