Radish vinaigrette

AT A GLANCE

  • Serves 4 people

  • 1 small clove garlic, finely chopped
  • ½ tsp Dijon mustard
  • ¼ cup aged white wine vinegar
  • ½ cup extra-virgin olive oil
  • 2 tsp finely chopped tarragon
  • ½ finely grated orange rind
  • 2 Lebanese cucumbers, peeled, seeded and thinly sliced
  • 1 bunch (500g) radishes, trimmed and cut into julienne
01   Place all ingredients except cucumbers and radishes in a bowl with a pinch of sugar, then season to taste with sea salt and freshly ground black pepper and whisk until well combined. Just before serving, stir cucumber and radishes into vinaigrette.

Recipe:

KATHY SNOWBALL

Photography:

CHRIS COURT

Styling:

SOPHIA YOUNG

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