Wash green onions and trim off some of the green top. Cut off the white bulb where it starts to turn green. Keep the bulbs for cooking. Fresh crisp green onions will make the best garnishes. Using your paring knife - cut off the greenest part of the onion and remove the “white” part of the tip. Continue to cut the onion into fine strips. Drop the green onion into a bowl of cold water for a few seconds for the strips to curl. Keep lifting out so they don't curl to tightly. Avoid using ice water as the green onions will frizz.
Radish Spinners
Directions:
An easy garnish that can be used for garnishing salads and entrée plating. Wash red radishes and trim off the root end. Cut the radishes crosswise into thin slices about the width of a nickel. Using your paring knife, make a notch into each slice, cutting from the center to outside. English cucumbers (Hot House) can be cut in the same way for an alternative choice. Holding one slice of radish in each hand gently push one slice into the other at the notch so they connect to form a spinner.
