Thinly sliced radish and shaved mimolette cheese in a light vinaigrette topped with chervil. Delicious!
The mimolette comes from the grocery, of course. I used sherry vinegar and olive oil, along with a good grind or two of black pepper. I also macerated the sliced radishes in salt for thirty minutes before rinsing and drying them for the salad. This dish makes a good appetizer before the main course.
That looks stunning! Is it a winter salad? When I tried growing chervil it did nothing all summer then suddenly took off in the autumn. Black radishes are a winter crop too (radis noir d'hiver) and you can get the seeds from the Bricos, places like Gamme Vert abd pepinières as well as on line, I grew Black Spanish Round but they were hot as Hades so I didn't try again, but we got some from the market and they were good, just a hint of pepper, so I might have another go. The icicle radish looks really classy though.
ReplyDeleteIt looks dee-lish !
ReplyDeleteYou always have the lovely meals; beautiful too.
ReplyDeleteI remember that!
ReplyDeletepauline, I think chervil likes very cool weather. I've only had success with it in weather like we're having now. I see black radishes in the supermarket all year long, but you're probably right about it being a winter dish.
ReplyDeletestuart, it sure is!
michael, we try to keep things interesting, and tasty.
chris, :)