The Art of Friday Night Dinner by Eleanor Steafel

Author:Eleanor Steafel [Steafel, Eleanor]
Language: eng
Format: epub
ISBN: 9781526643544
Published: 2023-04-15T00:00:00+00:00

Radish remoulade

I truly believe celeriac remoulade from a French supermarket to be one of the greatest things on this Earth. I’ve tried to recreate it so many times and never quite nailed that very particular tang. This incarnation, however, made with bright peppery radishes, is a lovely little side dish or starter in its own right, and has just a touch of that French supermarket remoulade about it. I like serving it with roast chicken or thick-cut pork chops.

Serves 4 as a side

240g radishes

2 tablespoons white wine vinegar

1 lemon, juiced

1 teaspoon flaky salt

1 tablespoon Dijon mustard

2 tablespoons full-fat mayonnaise

a few chives, snipped

freshly cracked black pepper

Cut the top off the radishes and use a mandoline to slice them as thinly as you can get them, then cut the slices into matchsticks. You could also just use a very sharp knife, or coarsely grate them (though if they’re small, grating can be a bit fiddly). Put the radish matchsticks in a bowl.

Put the vinegar, lemon juice and salt in a small saucepan over a medium heat and bring the liquid to the boil. Simmer for 1 minute, then pour the vinegar mixture over the radishes. Leave the radishes in the vinegar, turning them over occasionally, until they are completely cool.

Drain all but about a dessertspoonful of the vinegar mixture from the radishes and discard it (or keep it and use it in a salad dressing).

Add the mustard, mayonnaise, chives and plenty of black pepper to the bowl with the radishes and mix everything together well.

Eat the remoulade immediately or leave it for later. It’ll keep for a couple of days in the fridge.

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