Picado de Rabana Verrine with Red Radishes

September  9, 2010
0 Ratings
  • Serves 4-61
Author Notes

Can you fall in love in only 3 days? (See the movie "Dan in Real Life".) I started out the week wondering what anyone saw in radishes besides a pretty face, but now I think of little else. I found this recipe during a search for radish recipes, and decided to use it to construct a verrine (a layered dish in a glass). If you add chopped fried pork rinds to the picado it becomes chojin. Didn't try the fried pork rinds, but really like the flavor of mint and radish together. I would never have thought of it. I used the chocolate mint from my garden. —luvcookbooks

What You'll Need
  • 1 cup tomato water
  • 1 tablespoon agar
  • 1 bunch radishes, thinly sliced
  • 1 handful mint, chopped
  • juice of one orange
  • juice of one lemon
  • salt and pepper
  • handful of orange sections, pith and peel removed
  1. Bring the tomato water and agar to a boil, simmer for 5 minutes and remove from heat. Pour into the container you will be using for the verrine or pour into an ice cube container, refrigerator dish, or jello mold to make shapes. It will gel quickly in the refrigerator.
  2. Combine the radishes, mint, fruit juices, and salt and pepper. Place in the refrigerator. The radishes will sweat some liquid and the mint will suffuse the dish.
  3. Assemble the verrine (see pictures). I put a layer of tomato water in the bottom of one verrine and used cubes of tomato water in the others. I had leftover tomato water from the recipe testing (Tomato Water and Tomato Relish, see Food 52 site), but you could make fruit juice agar cubes, too. Then I added a layer of the picado and the orange segments.
  4. Other additions that might be good: pickled red onion rings (there's a nice recipe in Alice Water's Vegetable Book), cubes of feta, and small whole wheat croutons spread with farmer's cheese (my daughter refused to take photos if I used the croutons, but I think they would be really good). I want to try the picado with the pork rinds, too. I think it would have a fuller taste.
Contest Entries

See what other Food52ers are saying.

0 Reviews