Rettichesalat or Radish Salad

This is a salad that really goes well with cold roast beef I think, or just make it and use it in a roast beef sandwich. The thought of a whole load of radishes might seem too much but with the dressing it balances out very nicely. Now if you are asking me I would use the heart of the celery and the leaves as well. This will give you a full on salad experience.

You will need

8 sticks of celery  

2 bunches radishes

2 tablespoon chopped parsley

1/2 medium red onion

2tsp Dijon mustard

2tsp sherry vinegar

Salt fresh ground pepper to taste

6tbsp extra virgin olive oil

6tbsp vegetable oil

The art of this salad is to chop or shred the veg as small as you can then combine all the elements together, normally formed in a mould and set on a bed of salad leaves.

Start by topping and tailing your radishes then what you need to do is shred then as fine as you can in a food processor or with a mandolin or uses a greater. Now chop you celery as fine as you can and dice the onions. Then add them all into a large bowl.

Now in a small bowl mix the Dijon mustard, sherry vinegar, extra virgin olive oil and vegetable oil and mix together to make a dressing, then season to taste with salt and ground black pepper. Now add that to the salad bowl and mix the whole lot together. Then at the end add the chopped parsley.

Now pack the salad in to a pastry cutter or into a bowl and pack it in to form a shape and then present on a bed of lettuce leaves.