We first made this salad over 20 years ago when radishes were exotic – now you can find them in supermarkets on a dull Monday. You can make this salad up a few hours ahead and leave it in the fridge – stir well before serving.
1 bunch fresh radishes, rinsed and topped and tailed
2 tablespoons white wine vinegar
6 tablespoons sour cream
Salt and freshly ground black pepper
1. Slice the radishes into halves or quarters, depending on their size.
2. Mix the vinegar and sour cream together, adjusting it by adding more vinegar if you like it sharper. Add more sour cream to soften the flavour if you prefer that. Season with salt and black pepper.
3. Toss the dressing with the radishes.
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