Apple and a mustard-yogurt dressing temper the firm bite of winter radish.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 250 g Black Spanish radish, peeled
- 1 crisp apple
- 100 g plain yogurt
- 1 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 1/4 tsp salt
Method
- Coarsely grate radish and apple; toss with lemon juice.
- Whisk yogurt, mayonnaise, mustard and salt.
- Combine and rest 10 minutes in the refrigerator. Stir before serving alongside sandwiches.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Shop seeds: Round Black Spanish Radish
What to cook next
- Wasabi Radish Soba with Sesame Dressing
- Maple-Roasted Purplette Onions with Lentils
- Watermelon Radish Citrus Salad
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
