I love the slight bitterness of radish leaves, and this aioli is perfect as a dip for vegetables, or with fish or chicken. Spread it on toasted baguette rounds and top with sliced radishes and a little sea salt. —inpatskitchen
about one cup
chopped radish leaves (stems discarded)
large clove garlic
room temperature egg
Juice of 1/2 lemon
extra-virgin olive oil
In This Recipe
In the bowl of a mini food processor, add the radish leaves, garlic, salt, Dijon, egg, and lemon juice. Process until smooth.
Combine the two oils and, with the processor running, slowly drizzle into the processor, utilizing the two tiny holes on the lid. Process until thick and then refrigerate to thicken further.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!