here in France are not as spicy as the radishes I have eaten in the U.S. They make a natural, spicy appetizer. They are also stunning! I rinse my radishes, cut of the tips and dip them in sea salt. They have the crunch, spice and added saltiness of ones favorite aperitif snack.One thing I did learn about presenting radishes was to place them on the plate fairly quickly after the rinse. It keeps the greens perky and nicer looking!
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