Radish eyeballs with stuffed olives
Crunchy radishes filled with pimento-stuffed green olives.
Active time20 min
CookingNo cooking
Total20 min
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Ingredients
- 18 large round radishes
- 9 pimento-stuffed green olives
Preparation
Wash the radishes and trim the leaves and roots. Scrape off patches of skin with a small knife, leaving fine red streaks to form veins.
18 large round radishes- knife
- cutting board
Halve the olives. Carve a small hollow in one end of each radish. Press in an olive half with the pimento facing out to form an eye.
9 pimento-stuffed green olives- knife
- cutting board
- serving platter
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration