1 Peel your onions leaving 5 cm of green then slit this green several times from bottom to top, place them in a salad bowl then pour cold water over them and refrigerate (at least 30 minutes).
2 In a salad bowl put your spoonfuls of mustard and salt, then whisk as you would for mayonnaise, gradually pouring in your rapeseed oil, then incorporate your cream, adjust the seasoning and set aside.
3 As you prepare your black radish julienne, pour it into your remoulade and mix it so the black radish doesn't blacken, then when finished, reserve your bowl covered in the refrigerator.
4 Prepare your coulis: In a tall small container place your cooked carrot pieces and red pepper, a pinch of fine salt and a pinch of Espelette pepper powder (or Cayenne) blend it all together adding a hint of olive oil then refrigerate covered.
5 Plating: You will first discover that your new onion greens in the fridge have "opened" like a flower.
6 Prepare your 4 plates then in small circles divide your black radish remoulade, place your opened new onion on top and surround with your spicy coulis.
No comments yet. Be the first to share your experience!
Help other cooks
Share a tip, your adaptation, your result. Every comment counts.