It looks so pure and innocent but has such a mischievous side! I've been working on the concept of this dressing for a while. Here is version 1.
Its essential to let this dressing rest for at least a couple of hours (or overnight) so that the raw ingredients calm down a little and get to know each other. Its great with seafood, potatoes, beetroot and well, many things. You need a medium microplane to make this (or a very expensive super blender).
Ingredients (makes approx. ¼ pint/ 145ml)
4 spring onions (scallions), white part only
2 white radishes (you could use red but will get flecks of red in the dressing)
1 medium clove of garlic
1 small thumb of ginger, peeled
¼ tsp white pepper
4 tbsp double cream (heavy cream)
3 tbsp Greek style yoghurt
1 tsp Dijon mustard
Juice of half a lemon
1 tsp sugar or honey
Salt to taste
Method
Its essential to let this dressing rest for at least a couple of hours (or overnight) so that the raw ingredients calm down a little and get to know each other. Its great with seafood, potatoes, beetroot and well, many things. You need a medium microplane to make this (or a very expensive super blender).
Ingredients (makes approx. ¼ pint/ 145ml)
4 spring onions (scallions), white part only
2 white radishes (you could use red but will get flecks of red in the dressing)
1 medium clove of garlic
1 small thumb of ginger, peeled
¼ tsp white pepper
4 tbsp double cream (heavy cream)
3 tbsp Greek style yoghurt
1 tsp Dijon mustard
Juice of half a lemon
1 tsp sugar or honey
Salt to taste
Method
- Grate the first 4 ingredients into a bowl/jug using a medium microplane.
- Add the remaining ingredients and whisk everything together. I used a stick blender.
- Add salt to taste. Cover and leave for at least 3 hours or overnight.
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