Bordeaux Radish Stack
By Chef Tom Fraker


14 1/4-inch slices Melissa's Bordeaux Radish
10 1/4-inch slices Beefsteak Tomato
10 1/4-inch slices Ripe Avocado
1 Lime
1 pinch Kosher Salt
1 pinch Freshly Ground Pepper
1/4 cup Seasoned Rice Vinegar


To assemble stack:

Place 1 radish slice on a plate and, in the following order, build the stack...

1 slice of tomato

1 slice of avocado (squeeze a little lime juice on it)

salt and pepper

another slice of radish



salt and pepper

Top with another radish slice.

Repeat 3 more times.

Dice up remaining ingredients and garnish the stacks.

Drizzle them with the vinegar and serve.

I like to add a cilantro leaf for a finishing touch.

Servings: 4