Skip to main content
Salad

German Radishes

Thinly sliced German radishes seasoned with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

German Radishes

Ingredients

Directions

Prepare

  1. Scrape off the outer coating of the radishes.

  2. Cut the radishes into very thin slices.

  3. Arrange the slices on a platter.

Season and serve

  1. Sprinkle a liberal quantity of coarse sea salt over the slices.

  2. Let them stand for a few moments before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Radishes
Provide the crisp, peppery flesh that forms the whole dish.
Coarse sea salt
Draws out moisture and seasons the thin radish slices on the surface.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Chicken SaladChicken Salad623 recipesSalad DressingSalad Dressing491 recipesTomato SaladTomato Salad179 recipesCold SlawCold Slaw160 recipes