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Radishes, Chive Oil & Truffle Salt
Created by AndrewM, Sunday, 06 April 2014


A surprisingly complex twist on a French classic

  • 24 radishes
  • 1/4 C. extra virgin olive oil
  • 1/4 C. safflower or sunflower oil
  • 1 bunch fresh chives
  • Truffle salt
  1. Wash, pat dry, trim, and halve the radishes.
  2. Toss radishes with 2 T. chive oil and 1 t. truffle salt.
  3. Serve immediately.
  4. Alternatively serve the radishes tossed with the oil and pass a bowl of truffle salt with a salt spoon.

Chive oil:

  1. Blend the chives and oils together for 2 minutes.
  2. Let sit 1/2 hour.
  3. Strain thru a fine mesh strainer or cheesecloth. Pressing will pass some liquid & solids but results in more oil. A gentle drip (perhaps twice through) makes a clear green oil.
  4. The chive oil will last up to a week, refrigerated. Bring to room temperature before using.
Additional Tips

Either white or black truffle salt will work. Make sure the ingredients are just salt & truffles. "Natural flavors" indicates synthetic truffle oil.

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