From Vegan: The Cookbook by Jean-Christian Jury, Phaidon 2017. Slideshow: More Radish Recipes
How to Make It
Step
Put the olive oil, lemon juice, and mustard into a large bowl, season to taste with salt and freshly ground black pepper, and mix until creamy. Stir in the radishes, cherry tomatoes, mint, and scallions. Refrigerate for 30 minutes. Garnish with the walnuts before serving.
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