French Breakfast Radish
An elongated radish with rosey shoulders and a white root end.
Considered a gorgeously gourmet radish, it most definitely is not typically eaten at breakfast with coffee or tea, but this unique baby radish is excellent grated or sliced on salads, soups and stir-fries. Pair with a variety of steamed root vegetables. Brighten veggie trays with its aesthetic good looks; serve with dip or dressing.
French breakfast radishes add color, crispness and spice to composed salads and appetizers; great with raw or rare fish and seafood. It is common, in France, to eat them on a baguette with butter, garnished with flaked sea salt.
Wild forms of the radish and its relatives the mustards and turnip can be found over west Asia and Europe, suggesting that their domestication took place somewhere in that area.
There are a variety of radishes with varying sizes, shapes and flavors in the market.
- Olive oil