Radishes have really grown on me since we moved to France. Traditionally here they’re eaten with butter, salt and crusty bread as a simple seasonal appetizer.
We love them drizzled with good olive oil and sprinkled with sea salt with an early evening apero but they’re also good cooked and in this simple but delicious salad that takes them to another level.
You’ll need the following:
800g radishes finely sliced (I had less than this but used a whole bunch) don’t throw out the tops see my note below*
1 Granny Smith (I used a Gala) in little dice (leave the skin on for colour)
2 cornichons finely diced
1 shallot finely diced
For the dressing:
2tbs creme fraiche
1tsp dijon mustard
the zest and juice of 1 lemon
50ml sunflower oil
chopped chervil (I didn’t have any so used flat leaf parsley and a little coriander) and mint.
Mix all the dressing ingredients together pour over the chopped radishes, apple, cornichons and shallot and mix well. Season with salt and pepper and stir in the fresh herbs.
What could be simpler?
Bon appetit!
*ps don’t forget you can make a lovely light soup using the tops of the radishes. Gently sweat half an onion and a clove of garlic in a little olive oil, add the chopped (well rinsed because they can be gritty) leaves and a small potato cut into little cubes. Cover with water or stock and simmer gently until tender. Season well and blitz. You can add a little cream or creme fraiche to serve.
Thanks to philippe collard for the image.
