Radis Noirs (Black Radishes)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Black radishes
- Fine salt
- Pepper
- Oil
- Vinegar
Instructions
- Peel the black radishes.
- Slice them finely.
- Sprinkle them with fine salt and leave them to disgorge for 15 to 20 minutes.
- Drain them.
- Season them with pepper, oil and vinegar.