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| Radishes from tonyolm |
HOW TO TEMPER RADISH TRANSLATED FROM VILLENA pg 41b:
Scrape the radishes and remove the leaves and the tips. Thinly slice them. When very small make thicker slices. . . To temper the sharpness and coldness, sprinkle salt over one slice and top it with another. Leave them until the water is dissolved by the salt and the humidity is extracted. Then press down on them until the two slices are joined. These slices are the best and the most healthy.
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Chez Panisse's Radish Salad
Photo by: Rebecca Ellen
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MEDIEVAL RADISH SALAD COMPLIMENTS OF THE MEDIEVAL SPANISH CHEF
It is not common to find recipes for salads in medieval manuscripts. Salads were the result of whims and whatever was in the garden. Lettuce was used as well as endives, watercress, rocket, herbs etc. A simple medieval salad could be parsley, with celery and radish. Salads were commonly dressed with oil, vinegar and salt.
(Note: no tomatoes - they are American!)
(Note: no tomatoes - they are American!)
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