These amazing radishes are called “bleeding heart radishes,” but I like to call them “inside-out radishes” because they are red inside and white outside. They are of course not really red inside but this amazing, explosive shade of fuchsia. I did not know such stormy pinkness existed in nature, except in fuchsias themselves, and maybe birds of paradise.
I cut this radish into matchstick julienne and mixed it with an equal volume of kohlrabi bulbs, also cut the same size, dressed them with olive oil and unfiltered apple cider vinegar and one sprig (one tablespoon) snipped dill. They were delicious and so pretty.