Prep
10 min
Rest
1h
Total
1h10
Servings
4 serv.
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.
Ingredients for 4 servings
- 1 beautiful organic or homegrown black radish, very firm
- Around ten nasturtium leaves, rinsed and finely shredded
- 1 egg yolk
- 1 spoon of mustard
- 0.3 cup (8 cl) of rapeseed oil whisked into remoulade
- 1 tablespoon of horseradish
- Fine salt
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