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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is borrowed from the Rosemount Inn in New Brunswick and centers around the radish . It's a beautiful pink dressing. Be careful not to go overboard on the garlic (I did once), you only need a little to give it that zing. Read more . They suggest drizzling it over fresh Romaine leaves and tomatoes and topping with wholewheat croutons. Can't you just taste it? Ingredients:
10 red radishes |
1 clove garlic |
1 1/4 c. mayo |
1/4 c sour cream |
2 t white vinegar |
1 t water |
Directions:
1. Wash radishes; dry well and trim. In food processor, process radishes until finely ground. With motor running, drop in garlic clove through feed tube. Scrape down sides of bowl (be sure to turn off machine). Add mayo, sour cream, vinegar and water; process until well combined and smooth.
2. Store covered in fridge up to 3 days. Makes 2 cups.
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