For a different and slightly peppery vinaigrette, try this recipe, which is made in a small food processor. Purée 180 ml (3/4 cup) quartered radishes, 90 ml (6 tablespoons) olive oil, 45 ml (3 tablespoons) lemon juice, 5 ml (1 teaspoon) sugar and 2.5 ml (1/2 teaspoon) Dijon mustard. Season with salt and serve over lettuce with sliced radishes and cucumber. Serves 4.
