Mohawk Radishes Hors d’oeuvres
Recipe Created by Ruth Paget
This
hors d’oeuvres takes time to make, but looks cute on a plate with a
design. You can coax children to eat
radishes by using a plate with a picture; if you eat the radishes, you can see
what picture is hiding beneath the Mohawk radishes.
The
French spread butter on their radishes and dip them in loose ocean salt. They eat the radishes with baguette
slices. You can do that with this radish
preparation, too.
Serves
4
Ingredients:
-6
radishes per person
-1
stick room temperature butter
-2
tablespoons sea salt
-4
slices toast cut in fourths
Steps:
1-Thoroughly
wash radishes so that there is no sand left on them.
2-Trim
down the green tops to 1 inch. (The
green tops are the Mohawk.)
3-Cut
off the bottoms of the radishes, so they will sit upright on the plate.
Serve
with a separate saucer for salt and a dish for the bread and butter.
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
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| Ruth Paget Selfie |
