Recipe - Black Radish
Black Spanish Radish Remoulade
|2||medium black Spanish radishes|
|1/4||cup||minced 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.