Spring Radish Crudite with Fine Herb Aioli and Beurre de Citron

By Greg Lloyd, Executive Chef, Le Diplomate
Serves 4


The Crudite
3 Icicle radishes, cleaned and halved, tops trimmed to 1 inch
5 or 6 Easter Egg radishes, cleaned and halved, tops trimmed to 1 inch
4 French Breakfast radishes, cleaned, tops trimmed to 1 inch

The Pickle
1 cup water
½ cup distilled white vinegar
1 tablespoon kosher salt
2 teaspoons sugar
1 teaspoon coriander seeds, toasted

The Butter
½ cup unsalted butter, cubed
1 teaspoon sea salt
1 teaspoon lemon juice
½ teaspoon Tabasco

The Aioli Fines Herbs
1 cup mayonnaise
½ cup parsley
½ cup chervil
½ cup chives
¼ cup tarragon, picked and blanched
1 clove roasted garlic (optional)
2 teaspoons lemon juice
4 teaspoons kosher salt (2 teaspoons for blanching, 2 teaspoons for aioli)

Clean and prep the radishes, hold them in cold water until pickled. Next, make the pickling liquid by combining all ingredients and bringing to boil. Drain the radishes and pour pickling liquid over radishes. Allow to cool in the refrigerator for 4 hours.

Place the cubed butter in a food processor; mix until smooth, then add the remaining ingredients. Set aside.

To make the aioli: In a medium saucepan, bring salted water to boil, and also prepare an ice water bath. Blanch all of the herbs together for 30 seconds (the salt will preserve the bright green color), drain the herbs and then transfer the herbs to the ice water bath to shock the blanched herbs, setting the color and stopping the cooking process.

In a food processor or blender, add the herbs and blend until fine. (You may need to add a few small ice cubes to get the mixture going. This will also keep the mixture cool while processing.) Add mayonnaise and lemon juice until smooth and green. Adjust the seasoning and plate.