French Breakfast Radish are immediately identifiable by their elongated form - a blush of red that ends with a white tip. These are milder and I think juicer then regular radish and make a refreshing snack just as they are. One of the easiest ways to enjoy them is to serve them with whipped butter and a little sea salt.
I know the Superbowl is coming so snack food is on the agenda and if you're looking for something a little different then perhaps this could be it. Based upon a recipe by Madhur Jaffrey, these radishes are marinated in a mix of cayenne and vinegar. The original recipe calls for red wine vinegar but I feel it's a little harsh for these radish so I've chosen apple cider vinegar. The radish stay wonderfully crisp and juicy, yet impart a fantastic kick of heat.
(Adapted from Madhur Jaffrey)
¼ teaspoon cayenne pepper (more or less to taste)
1 tablespoon apple cider vinegar
Note: you can also use regular radish
Top and tail the radish and then slice in half lengthways.
Place the vinegar and cayenne in a bowl and stir well - add in the radish and then crumble in a large pinch of sea salt. Toss well and then cover.
Let them marinate for a few hours - returning to give them a toss every now and again.
Place the radish and the collected juice into a bowl and serve.