Radish Sprouts

This deliciously sharp, fresh sprout looks pretty on any platter and can liven up an otherwise bland green salad. In Japan they are known as kaiwaré (which means “split seashell”—the cleft, clover-like leaf reminds the Japanese of an open seashell) or tsumamina (tsumamu means “to pinch” or “pluck” and the suffix na refers to edible greens). These nutritious and delicious sprouts are highly perishable and should be eaten within a day or two of purchase. Look for intensely green leaves (yellowing is a sign of age), and crisp, clean, pale stalks with the roots still attached. Store them loosely wrapped in slightly damp paper towels in the vegetable bin of your refrigerator.