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Radish Carpaccio with Mustard Seed Vinaigrette and Buttermilk Blue Cheese
Deliciously crunchy thin slices of colorful radishes topped with a tangy mustard seed vinaigrette is a quick appetizer to serve your guests this fall.
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Author Jen Seislove
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8-10
red radishes
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2
Purple Daikon radishes
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1
Black Radish
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1
buttermilk blue cheese
crumbled
Vinaigrette
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3
tbsp
olive oil
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3
tsp
white wine vinegar
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1
tsp
whole grain mustard
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1/2
tsp
dry mustard
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salt and pepper to taste
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Using a mandoline, slice the radishes on the thinnest setting.
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Starting with the largest radish, layer the radishes on a white platter.
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Whisk together the ingredients for the vinaigrette and drizzle over the radishes.
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Crumble the blue cheese and sprinkle on top.
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Add salt and pepper to taste.
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Serve with cocktail forks and/or thin crackers.