Sample text for In the green kitchen : techniques to learn by heart / Alice Waters ; photographs by Hirsheimer & Hamilton.


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David Chang's Salt & Sugar Pickles
4 servings

David makes these pickles to be enjoyed right after seasoning, while they are
still vibrant and crunchy.
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3 very large radishes
2 thin daikon radishes
2 thin-skinned cucumbers with few seeds
2 pounds seedless watermelon
1 teaspoon fine sea salt
1 teaspoon sugar
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Prepare the vegetables and fruit and arrange in separate bowls; there should be about 1 1/2 cups of each kind. Halve the radishes and slice into thin wedges. Cut the daikon radishes crosswise into slices about 1/8 inch thick. Cut the cucumbers crosswise into slices about 1/4; inch thick. Remove the rind of the watermelon and cut the flesh into slices 1/3_inch thick and then into 2-inch wedges.

In a small bowl, combine the salt and sugar, and sprinkle 1/2 teaspoon of the mixture over each vegetable and the watermelon and toss. Let the pickles stand for 5 to 10 minutes, arrange separately on a platter, and serve immediately.


Library of Congress subject headings for this publication:
Cooking (Natural foods)
Vegetarian cooking.
Sustainable living.
Slow food movement.