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Black Spanish Radish Remoulade
Source: Angela Gardner (Entered by Arkansas Local Food Network)
The most creative use of Black Spanish Radishes I’ve ever seen.
Serves: Um? Enough?
2 Black Spanish Radishes
3 tbsp Dijon-style Mustard
4 tbsp Olive Oil
1 tsp White Vinegar
1/4 cup Parsley, minced
Step by Step Instructions
- 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.
Comments added by fellow market members.