Make Ahead

Radish TopĀ Aioli

May 19, 2012
3.7 Stars
Photo by James Ransom
Author Notes

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

  • Makes about one cup
  • 1 cup chopped radish leaves (stems discarded)
  • 1 large clove garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon Dijon mustard
  • 1 room temperature egg
  • Juice of 1/2 lemon
  • 1/2 cup vegetable oil
  • 1/4 cup extra-virgin olive oil
In This Recipe
  1. In the bowl of a mini food processor, add the radish leaves, garlic, salt, Dijon, egg, and lemon juice. Process until smooth.
  2. 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.

See what other Food52ers are saying.

  • Cheryl
  • hardlikearmour
  • inpatskitchen

Recipe by: inpatskitchen

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 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!

4 Reviews

Cheryl June 26, 2017
This was good, but not sure I would take the time to make again. My aioli was a little runny. But the idea of the aioli or aioli-like spread on bread/crackers topped with radishes and a little salt was definitely good!
Author Comment
inpatskitchen June 27, 2017
Thanks for giving it a try Cheryl!
hardlikearmour May 19, 2012
Love this!
Author Comment
inpatskitchen May 19, 2012
Thanks HLA! Veggie tray with dinner tonight!