Recipe by Hank Sawtelle, Chef Instructor, International Culinary School at the Art Institute of Portland
1 tablespoon of minced shallot
1.5 tablespoons cider vinegar
⅛ teaspoon mustard powder
⅛ teaspoon kosher salt
1 teaspoon sugar
¼ cup vegetable oil
2 bunches red radishes, cut into very thin slices (easiest on a mandoline)
2 tablespoons chopped fresh dill
salt and black pepper to taste
1. In a medium bowl, whisk the first five ingredients until combined. Whisk in the oil in a thin stream until emulsified.
2. Toss the radishes and dill with the dressing. Taste and adjust seasoning with salt and pepper.
Serves 2-4 as a first course or side dish.
For more radish recipe ideas, click here.