How to make
Peel a radish and cut it into fine slices for a carpaccio. Put the circles in a bowl with water and a little salt for 1 hour - so the spiciness of the radish disappears.
Strain from the water and if the radish is still a little spicy, don't worry, the spicy taste will disappear completely in the next process.
Cut the garlic into circles and scatter or toss it between the slices of the strained radish.
Cover them with a mixture of vinegar, olive oil and three pinches of salt and wrap them in clear cling film. Leave them in the fridge for a few hours (sometimes I leave them overnight).
When serving the carpaccio, strain and arrange the white turnip slices in a wide plate in one layer. Put some garlic on top and drizzle with olive oil.
Finally, sprinkle with the coarse flakes of salt, pre-mixed with a little paprika (to make the paprika stick to the salt and make the decoration more beautiful, mix them with slightly damp fingers).
Serve it as an appetizer or salad and garnish it with cherry tomatoes.
The white radish carpaccio is ready.
