Following up on the recent Radish Green Pesto, this recipe is a full Leaf to Stem meal, using all parts of the radish in this Radish and Egg Tatar. Served with wholegrain bread it makes for a yummy lunch sandwich or light dinner.
Ingredients (for 4 portions):
1 bunch of radishes
6 tablespoons of pesto (for the pesto you’ll need the leaves of the radishes plus some garlic, olive oils, pine nuts, and parmesan cheese, you can find the exact recipe here)
150g sour cream or creme fraïche
3 tablespoons of mayonnaise (I used mayonnaise light, but that’s optional)
1-2 tablespoons of apple vinegar
salt and pepper
Bring water to the boil. Boil the eggs for 10 minutes. Then quench the eggs in cold water. Peel the eggs and cut them into fine dices. Wash the radishes and cut them into fine dices. Add the pesto, sour cream, mayonnaise, a bit of vinegar and season to taste.
Leave for 15-30 in the fridge, plate up – and enjoy!