Sunday, January 1, 2017
Radishes, radishes, radishes
When the first bunch arrived, I went with a variation on this pickling recipe from the NYTimes in which I used pretty purple carrots that came in the same week's CSA to get the beautiful dark rich color you see on the radish carrot mixture on the top of the avocado toast above. They are a great addition to any asian style rice bowl that I like to bring for lunch or a little snack all by themselves.
Avocado Toast with Radishes Two Ways
1 slice of good quality bread (I used homemade wild culture sourdough)
1/4 of an avocado
8-10 mandolin thin slices of daikon radish
Juice of half a lemon
Sprinkle of fleur de sal to taste
Sprinkle of table salt
8-10 Daikon and carrot pickles
Place slice of bread in the toaster. Thinly slice daikon radish with mandolin or knife and mix with juice of half a lemon. Add a sprinkle of table salt and let sit while preparing the rest of your dish. When the toast is done slice the avocado in half and use a butter or other dull knife to slice the thinnest wedges you can imagine and spread one at a time onto the bread into a even layer. Sprinkle the avocado with fleur de dal. Add the lemon daikon radishes and then the pickled carrots and daikon to the top. Enjoy!