Active Time
N/A
Total Time
20 MIN
Yield
Serves : 4

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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