Recipe - Black Radish

Black Spanish Radish Remoulade

Serves: 6


2medium black Spanish radishes
3tblDijon-style mustard
4tblolive oil
1tspwine vinegar
1/4cupminced fresh parsley leaves

Coarsely grate the radishes. Rinse a large bowl with hot water, dry it, and in it whisk the mustard with 3 tablespoons hot water. Add the oil in a slow stream, whisking until the dressing is emulsified, and whisk in the vinegar and salt and pepper to taste. Add the grated radish and the parsley and toss the mixture well.