This text is part of the special book Plaisirs
“These days, the beautiful bunches of colorful radishes catch my eye. So I wanted to create a recipe to really make them the stars of the plate, rather than extras on a platter of raw vegetables. Among all the ideas tried, I opted for a creamy salad “meal” version with lots of fresh herbs! —Julie Aube
Makes 4 servings
Ingredients
1 bunch of about fifteen radishes, cut into rings or quarters (leaves reserved)
375 ml (1 ½ cups) fennel bulb, minced
60 ml (¼ cup) chopped fresh sorrel
60 ml (¼ cup) chopped fresh dill
60 ml (¼ cup) chopped fennel leaves
60 ml (¼ cup) chopped radish tops
60 ml (¼ cup) thick plain yogurt
60 ml (¼ cup) mayonnaise
30 ml (2 tablespoons) local oil (sunflower, camelina, etc.)
5 ml (1 tsp.) cider vinegar
2.5 ml (½ tsp) ground Gorria* pepper
Salt to taste
1 liter (4 cups) northern shrimp (about 600 g when purchased)
60 ml (¼ cup) chopped fresh chives
60 ml (¼ cup) express fennel pickles
A few chopped fresh mint leaves
Preparation
1. In a large bowl, place the sliced radishes and the minced fennel bulb. To book.
2. In another bowl, prepare the vinaigrette by mixing the sorrel, dill, chopped fennel and radish leaves, yogurt, mayonnaise, oil, vinegar and chilli. Salt.
3. Just before serving, pour the vinaigrette over the radishes and fennel. Add the prawns and mix.
4. Divide salad between plates and garnish with chives, pickles fennel and mint leaves.
Variations: Replace some of the vegetables with very fresh cucumber. Or leftover lobster meat (lucky one!)? It works very well here!
Note
: This salad is excellent for garnishing tacos or brioche rolls.
* The Gorria pepper is a local version of the Espelette pepper.
The recipe is taken from the book Eat local 2! More than 60 recipes to put proximity on the menu at all times (Julie Aubé, The Editions of Man, 2022)