There is an abundance of radishes right now and I decided to pick up a baby variety that included pretty much covered the spectrum on the color chart. I wanted to make this dish all about the radishes and that is exactly what I did. The problem is what to do with them? How do I tame down their spiciness? You can pickle them, salt them, cook them, all of which will tame their spiciness down a notch and leave you with a more earthy flavor. I thought about smoking them or grilling them which would have been fine and maybe would have add a little more to this dish (which is never a bad thing). But I wanted a more clean look and flavor to this dish so I simple cooked them in boiling salted water until they were just done. This is a great vegetarian recipe that Eloise really enjoyed and I was happy to hear that. I had some hard boiled eggs that I decided to make a sauce out of the yolks, mustard, and mayo. The result is a really creamy and tangy sauce that would go well on any salad. I also made a mint and pistachio butter that is completely addictive. Toss everything with a light vinaigrette and viola! Thats it! Here is the recipe I hope you enjoy it!

5 baby purple daikon

5 baby green daikon

8 baby white radish

8 baby watermelon radish

2 red radish

Mint pistachio butter

1 1/4 cup of pistachios

2 1/2 cup of milk

1 cup of mint leaves

salt to taste

Egg yolk mustard sauce

4 hard boiled egg yolks

1 tbsp of dijon mustard

1/3 cup of mayo

salt and pepper to taste

3 tbsp of white balsamic

3 tbsp of olive oil

salt

Mint leaves to garnish

Brassica flowers

For the Radishes,

Place of pot of salted water on the stove and bring to a boil. Then purple radishes and cook them (depending on how big, mine were small) about 5 minutes or until tender all the way through but not mushy at all. Take out and place in an ice bath. Continue the same process with the next 3 radishes ( you might have to add a little more salt to the water after each time). Once all but the red radishes are cooked take a towel (paper is fine) and clean the outside of the radish off (since we didn’t peel them that outer dirty layer should come right off). Leave 1 radish of each color aside and take the rest of them and slice them about 1/2 inch rounds.

For the Pistachio Butter

Place pistachios and milk in a pot.  Bring to a boil and then turn down to light simmer.  Simmer for 20 minutes and then place the pistachios into a blender with the mint leaves.  Blend until completely smooth, you might need to add more liquid if it is too thick.  Should be green, creamy, and delicious. Season with salt and place in a squirt bottle.

For the hard egg yolk mustard sauce.

Place all the ingredients into a bowl (or blender, or food processor). I used a stick blender and pureed everything until it was smooth and creamy. Season with salt and more mustard if need be. Place in a squirt bottle.

To Finish

In a bowl add balsamic, oil, and salt. Then place the 1/2 inch thick slices of radishes into the bowl. Season aggressively with salt and toss well. Then take your two sauce and make dots all of the plate. Colorfully arrange the radishes around the plate. Take 1 of each radish and slice paper thin on a madeline and add on top. Add some more dots on top of the some of the radishes. Garnish with flowers and more mint leaves. Serve and enjoy!

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