Steamed heritage radishes with mustard and chervil dressing

Serves 6




  • 2 bunches mixed coloured heritage radishes, with leaves

For the dressing

  • 1tsp Dijon mustard
  • 1tbsp white wine vinegar
  • 4tbsp extra virgin olive oil
  • 5g chervil, any thick stalks discarded, all but a few leaves chopped


Whisk together the mustard, vinegar and olive oil and add the chopped chervil. Whisk in 1tbsp of cold water until combined.
Trim 1 bunch of radishes of their root ends and leaves. Put both bunches in a large steamer. Place over a pan of boiling water and cook for 5 minutes until the radishes are just tender but still retaining some colour and crunch.
Tip the radishes into a bowl, toss with the dressing and the whole chervil leaves. Serve.



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