A great appetizer or salad topping from one of our favorite cookbook authors.
from At Home with Madhur Jaffrey
Note that this recipe needs to be made ahead – the vinegar does most of the work for you!
½ teaspoon salt
¼ teaspoon cayenne pepper
1 Tablespoon red wine vinegar
Remove the green radish tops and tails, wash well, and cut each radish in half lengthwise. Combine with salt, cayenne, and vinegar in a small bowl, mix well, and set aside for 3 hours, tossing every now and then. Drain and serve.