French breakfast radishes are elongated, red tops and white bottoms. They have a milder flavor than the red globes we are used to. I hear the French slice them and eat them with a little salt for appetizers at happy hour. Perhaps tomorrow when I am home at happy hour time I will try that. (I’m not sure – what wine goes with radishes?) Meanwhile, I have been slicing them into salads, and they are verygood, definitely different from the round red radish flavor.
Recipe: No recipe today. “Slice and eat” just doesn’t seem recipe-worthy.