When very thinly sliced radishes are chilled in ice water for a few hours they curl into a scoop shape and become incredibly crisp and crunchy—a refreshing accompaniment to anything spicy. Keep them in the water in the fridge for up to 5 days and use them to scoop hummus, guacamole, or other dips.
With a mandoline or a Y-shaped vegetable peeler, slice the radishes paper-thin. Put in a container and cover with ice and cold water. Cover and refrigerate until ready to serve.
Drain the slices, sprinkle with salt and cayenne, if desired, and serve.
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