Radish Tulip Garnish
Use medium-sized oval radishes. Trim the root ends carefully, cutting off as little as possible. Holding each radish, root side up, slice radish skin into pointed petal shapes, starting at the root end and leaving the base of the petal attached. Repeat all the way around the radish, making about five petals. Chill, covered with ice water for 30 minutes. Radish Tulips are pretty on salad plates and fish dishes.
Posted by Carole Koch
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