|
These pungent roots are usually eaten raw in
salads. The skin can be red, purple, black or white. Asian radishes, or
daikon, can run up to 18" in length. When choosing, look for firm
radishes with crisp, green leaves if attached. Avoid any roots that feel
soft when pressed. If buying radishes or daikon, avoid any that are
wrinkled.
Radishes are best in crisp, cold salads. But
they can also be quickly sauteed or stir-fried. Shredded radishes or
daikon are particularly good in stir-fries. When storing, remove and
discard any leaves, then store unwashed radishes in a zipper-lock
plastic bag in the refrigerator up to 1 week. Wash radishes and trim the
ends just before using.
Radish flowers can be made to be used for
garnishing. Trim the ends. Cut a thin "petal" on the side of the radish
from the tip down to, but not through, the root end, so that the petal
is attached at the root end. Repeat cutting petals all the way around
the radish (a medium radish will usually result in 4 such petals). Place
the cut radishes in a bowl of ice water, cover, and refrigerate until
the petals begin to curl away from the center, at least about 1 hour.
Besides, it could be made crispier by covering with ice water and
refrigerate for 2 to 3 hours.
|
