About twenty garden radishes (if possible) well washed, prepared and sliced. Raw radishes are really an Asian thing, especially Southeast Asia: the Japanese serve them grated into fine ribbons, the Thai slip them raw into their spring rolls. Here we slice them into rounds and let them sweat for 10 minutes with fresh ginger and spring onions, so they release their water and become translucent. Hazelnut oil and rice vinegar give them a light acidity, wakame seaweed brings umami, and pink peppercorns crunch between your teeth.

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Ingredients for 4 servings

servings
  • About twenty garden radishes, well washed and sliced into rounds
  • 4 spring onions, sliced with part of the stems
  • 0.4 oz (10 g) fresh ginger, cut into tiny cubes
  • A pinch of pink peppercorns
  • 1 small pinch of fleur de sel
  • A pinch of dried seaweed (wakame)
  • 1 fl oz (3 cl) rice vinegar or cider vinegar
  • 1 fl oz (3 cl) hazelnut oil