Sunday, 16 June 2013
A great way to serve radishes as a snack or a starter with unsalted butter, salt and a tarragon dressing.
You need radishes with the leaves attached as fresh as possible.
For the tarragon dressing finely chop a small bunch of tarragon and mix with 3/4 extra virgin olive oil to 1/4 white wine vingar, a pinch of salt, a grind of pepper and a pinch of sugar.
Clean the radishes and trim off the root. Pull off the tough, larger outer leaves.
Pull the leaves off a radish and place on a small plate.
Smear the radish with a little butter, dip into the salt and eat. This gives the peppery radishes a lovely salty, creamy texture.
When you have eaten all the radishes dress the leaves with the tarragon dressing and eat as a salad.
Some people find the leaves a little on the bitter side so you could sweeten the dressing more with a little honey or a mix of honey and mustard. Alternatively you could use the leaves in a radish and potato soup.