Recipe: Black Radish Julienne in Remoulade

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.

7- You can also top this remoulade with a mini slice of smoked fish (Pyrenees trout, tuna etc) or some salmon roe and why not caviar.
And of course you can make this good recipe the same way with a beautiful horseradish root replacing the black radish.
(*) The Créances carrot (region located in La Manche) is the only French carrot declared AOC and Label Rouge it owes the unique quality of its taste (resembling a sweet candy) to its cultivation in sand then covered with seaweed between sea and land (mielles) a "top of the top" product !