pretty radishes

[cellio]

The watermelon radish is as advertised:

With shaved carrots and pickled daikon radish on a bed of lettuce, it makes a lovely combination of colors. (The photo was pre-dressing, which was vinaigrette.) Tasted good, too. :-)

Comments

[magid]

So pretty!

And in the "my brain is weird" reaction: I can't explain why I always think of julienning radishes, but the shape you chose very much surprised me.

[cellio]

Do you mean you were surprised by the watermelon radishes or the daikons? For the watermelon ones, the effect is even more pronounced if you leave the slices whole, but that would have been 3-4" diameter and thus harder to eat, so I went for halves. For the daikon, I made slices (or for the larger end, half-slices) to pickle and then cut some of those in half for the salad.

I don't know how to julienne. I think it requires special tools?

[magid]

I was surprised by the cut of the watermelon radishes.

And when I say "julienne", I cut them into halves/thick slices, put them flat on a cutting board, then make a grid with knife cuts, fairly close together.

[cellio]

Oh, I thought julienne was a different cut (that "ridges in slices" thing you sometimes see in carrots). Now I realize you mean thin slices; yeah, I know how to do that.

I wanted the watermelon radishes to resemble slices of their namesake. Quarters would more closely match how I eat the fruit (halves are too big and messy), but I stopped at halves.

[magid]

Poor description on my part: julienne ends up with narrowish rectangularish prisms, more like a square baton or something. (Google image search is useful.)

I find radishes often overwhelming, so larger cuts are too much for me....