One of the first delicious crops of spring to enjoy are delicious radishes-crunchy, spicy and in so many shapes and colors. Try this simple and delicious radish appetizer at your next gathering! Horseradish and ginger complement radishes beautifully.
WITH GINGER OIL AND HORSERADISH CASHEW CREAM
For the carpaccio:
1 bunch watermelon radishes, thinly sliced
1 cup baby arugula
¼ cup toasted pistachios
3 green onions
Thinly slice the watermelon radishes on a mandoline slicer. Arrange on a plate and garnish with toasted pistachios, green onions, ginger oil (see recipe below) and horseradish cream (see recipe below). Finish with baby arugula and season with salt and pepper.
For the ginger oil:
¼ cup olive oil
1 Tablespoon fresh ginger
¼ teaspoon salt
Puree ingredients together in a blender and strain through a sieve. Keep refrigerated.
For the horseradish cream:
1 cup cashews
⅓ cup olive oil
⅓ cup apple cider vinegar
½-¾ cup water (start with less and add more as needed)
2 teaspoons salt
2 cloves garlic
1 Tablespoon fresh ground horseradish (or more to taste)
½ Tablespoon whole peppercorns
Blend in a blender until smooth. Will keep up to two weeks refrigerated. This makes a delicious salad dressing on its own.