The Radish:
Black Spanish Round

I'm magnetically drawn to the radish. It's vivid color, bulbous shape and oddly creaturish attitude are irresistible. I bring them home from the market with delight and let them sit on my windowsill so none of their glory gets stifled by the cold stale air of the refrigerator. Pretty soon feelings of guilt start to surface as I realize I'm avoiding the dubious task of actually eating the radish. Yes, they're easy on the eye but not so easy on the palette. Maybe I could figure out a way to taxidermy radishes, then I could admire endlessly.

Here's a delicate little spur of the moment recipe that's not half bad when you absolutely must do something about that guilty feeling:

Dice the radish up into very fine little slivery matchsticks, mix with a sliced avocado, a few snips of dulse, a handful of cilantro, a squeeze of lemon, a drizzle of olive oil and a crush of sea salt.
Toss gently.