The descriptive Greek name Raphanus means ‘quickly appearing’ referring to the radish rapid germination.
Alas, my first radish crop of the season has felt quite laboured and has been a two-year wait after last year’s crop failure due to wet weather and the layered soil methodology.
But here it is, my two little italian red tops both enjoyed with salt and butter with a small glass of white wine and the leaves dipped in the mustard dressing.
Radish, butter and salt with mustard dressing
1 tbsp Dijon mustard
1 tsp Red wine vinegar
Pinch Caster sugar
Salt and pepper
50ml Extra virgin olive oil
50ml Groundnut oil (flavourless)
Whisk together the Dijon mustard, vinegar and caster sugar until smooth. Vigorously whisk in the oil, a drop at a time to start with, then in a thin stream, until the sauce is thick. Blitzing it with a hand-held electric blender, if you have one, is the best way to make the sauce emulsify.
A recipe by Lucas Hollweg ‘Good things to eat’.