Jul 062011
 

This year I grew a great crop of French Breakfast Radishes. They were so delicious. Some I ate plain and some I ate with extra virgin olive oil and salt, which I loved.

I’m not sure I can actually call this a recipe, but here is how I ate my lovely radishes.

radishes (any kind you like)
extra virgin olive oil (a peppery or bitter oil)
sea salt

Leave a little of the green on the radishes. You need something to hold on to. Pour evoo in a small bowl and slightly warm in the microwave. Pour some sea salt in another small bowl. Pick up a radish, dip in the oil and then in the salt. Munch.

May the sun shine through your branches.

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