Recipes > Vegetables > How to Cut Radishes for a Garnish

How to Cut Radishes for a Garnish


Cut a thin slice from the leaf end of each; cut off the root end so as to leave it the length of the pistil of a flower. With a small, sharp knife score the pink skin, at the root end, into five or six sections extending half-way down the radish; then loosen the skin above these sections. Put the radishes in cold water for a little time, when they will become crisp, and the points will stand out like the petals of a flower.


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Salads, Sandwiches, and Chafing-Dish Dainties (1909).

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