Black Radishes
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- black radishes
- fine salt
- pepper
- oil
- vinegar
Instructions
- Peel the black radishes. Slice them thinly and sprinkle with fine salt. Let them disgorge (release their moisture) for 15 to 20 minutes. Drain them thoroughly. Season with pepper, oil, and vinegar.