Ingredients:

2		medium black Spanish radishes
3	tbl	Dijon-style mustard
4	tbl	olive oil
1	tsp	wine vinegar
1/4	cup	minced fresh parsley leaves

Procedure:
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.