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Radishes frequently show up as a garnish in restaurants in interesting and unexpected colors and shapes. The common cherry-red marble-sized radish contains a degree of heat produced by an enzyme in the skin of the radish. The radish's name is often derived from this tangy vegetable's appearance.
Use radishes by finely chopping, then combine with mayonnaise for a tangy relish spread for ham or roast beef sandwiches. Toss sliced radishes with romaine lettuce; top with slivered ham, turkey and pepper jack cheese; drizzle with ranch dressing.
When selecting Melissa’s Radishes, look for pieces with good size and color. Pick a radish with firm roots and crisp white flesh. Refrigerate whole in a plastic bag for up to one month. Freezing is not recommended.
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