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Radish vinaigrette

Try with grilled or barbecued fish, such as red mullet or snapper, or with cold meats.

Serves 4



1   small clove garlic, finely chopped
½ tsp   Dijon mustard
¼ cup   aged white wine vinegar
½ cup   extra-virgin olive oil
2 tsp   finely chopped tarragon
½   finely grated orange rind
2   Lebanese cucumbers, peeled, seeded and thinly sliced
1 bunch (500g)   radishes, trimmed and cut into julienne


1 Place all ingredients except cucumbers and radishes in a bowl with a pinch of sugar, then season to taste with sea salt and freshly ground black pepper and whisk until well combined. Just before serving, stir cucumber and radishes into vinaigrette.


RECIPE Kathy Snowball PHOTOGRAPHY Chris Court STYLING Sophia Young


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