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Radish Remoulade


  • 1 lb winter radish
  • 3 Tbsp Dijon-style mustard
  • 3 Tbsp hot water
  • 4 Tbsp olive oil
  • 1 tsp wine vinegar
  • 1/4 cup minced fresh parsley leaves
  • 1/4 cup scallions, whites and greens thinly sliced on the diagonal


Cut daikon into 2-inch-long fine julienne strips, a mandolin os your friend here! Rinse large bowl with hot water, dry it, and in it whisk mustard with 3 TbspĀ hot water. Add oil in slow stream, whisking until dressing is emulsified, and whisk in vinegar and salt and pepper to taste. Add daikon strips, scallions and parsley (reserving a small amount of each for garnish) and toss mixture well. Serve on a bed of lettuce, garnished with additional parsley and scallions.

From Gourmet, April 1991

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