Recipe
1 pour into a salad bowl : strong mustard (not the blackcurrant one), vinegar, salt, pepper then add the oil and the cream, blend and keep in the fridge
2 clean under water the radish, peel it and keep a few pieces of the black peel, cut the radish into very thin 2.5 inch long julienne with a sharp knife or a machine and pour it while blending (with a spoon) in several times into the cool dressing salad bowl at the time you make the julienne to prevent darkening
3 pour the blackcurrant mustard into a bowl, then, using a whip, whisk gently while pouring the chilled water, adjust the seasoning and keep it in the fridge
4 presentation : cut the few black peels you have kept into a thin julienne (for the decoration and the contrast), distribute the white radish julienne into 4 individual dishes, top with the black radish peel julienne and pour some diluted blackcurrant mustard
around the white julienne
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