Ok, what are you doing with all those daikon radishes? These days I’m slicing them onto sandwiches and stirring them into soup. I’m planning to experiment tomorrow with dicing the daikon and combining it with diced avocado, then making a dressing featuring sesame oil and trying that as a bruschetta-type topping. How about you?
Here’s another idea for your radishes – using them in potato salad. This recipe is from Scott Serpas of Serpas Fine Food. He made it for a demo at the Peachtree Road Farmers Market. Great now, great next spring.