We pureed radishes with our blend of ricotta and yoghurt. I added a bit of salt and the first attempt was tasted. The uncooked radish tops had an assertive spiciness and assertive bitterness. The dressing has a foundation. It now needs refinement. Ideas in Food: Great Recipes and Why They Work, Maximum Flavor: Recipes That Will Change the Way You Cook, Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table.
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