The flavour of black radish combined with shredded nasturtium leaves is simply an osmosis. Less peppery than a classic black radish, this remoulade gains roundness thanks to the mustard and rapeseed oil whisked into an emulsion. The shredded nasturtiums bring a very subtle peppery note and colours that require no effort. Prepare 15 minutes before serving, one hour in the fridge is enough for the flavours to come together.

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