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Radish Salad with Country Dressing

Chef Laurent Gras Recipes

Radish Salad with Country Dressing

Alta Editions

Crisp, spicy radishes are balanced with creamy dressing and delicate boiled potato. Celery provides a nice bridge between the contrasting flavors and textures.
— Laurent Gras

This Provence-inspired Radish Salad with Country Dressing recipe is a preview from chef Laurent Gras's multiple IACP award-winning cookbook, My Provence.

4 servings   |   Prep Time: 30 minutes   |   Cooking Time: 20 minutes



For the Country Dressing

  • 2 egg yolks
  • 2 tablespoons (30 ml) sherry vinegar
  • 2 tablespoons (30 g) whole-grain mustard
  • 4 whole (20 g) anchovies, finely chopped (optional)
  • 2 small (50 g) shallots, minced
  • Freshly ground white pepper
  • Sea salt
  • ⅓ cup (80 ml) grapeseed oil
  • 4 sprigs Italian parsley, leaves only, finely chopped

For the Radish Salad

  • 1 pound (500 g) fingerling potatoes
  • 1 quart (1 l) cold water
  • Sea salt
  • 3 cloves garlic
  • 2 sprigs thyme
  • 1 bunch breakfast or Cherry Belle radishes, or other small, flavorful radishes
  • 3 stalks (200 g) celery, taken from the heart
  • 1 bunch chives, thinly sliced
  • 2 tablespoons (30 ml) grapeseed oil


For the Country Dressing

  1. In a small mixing bowl, combine the egg yolk, vinegar, mustard, anchovies, and shallots. Season with white pepper and a pinch of salt and let sit for a few moments for the salt to dissolve. Slowly whisk in the oil in a slow, steady stream to create an emulsion. Stir in the parsley.

For the Radish Salad

  1. Wash the potatoes and place them in a saucepan with a quart of cold water. Season with a generous pinch of sea salt. Add the garlic and thyme and bring to a simmer over medium heat. Reduce the heat to low, and cook the potatoes until tender , about 20 minutes. Drain and let cool to room temperature. Peel the potatoes using a paring knife and slice evenly, ½-inch thick. Place on a platter and cover with plastic wrap. Leave at room temperature until needed.
  2. Using a paring knife, trim the stem part of the radishes. Wash very well to remove any dirt. Pat dry. Slice the radishes thinly on a mandoline, using the safety protector to hold the radish. Soak the radish slices in cold water until needed. Using a vegetable peeler, remove the fibers on the outside of the celery stalks. Dice into small cubes. Keep covered in cold water until needed.
  3. Just before serving, drain the radishes and pat dry with paper towel. Combine with the chives and season with sea salt and grapeseed oil. Toss carefully so you don’t break the slices. On each serving plate, arrange the potato slices in a single layer to create a full circle. Drain the celery and pat dry with paper towel. Scatter the celery over the potato. Generously spoon the dressing over the potato and celery, and pile the slices of radish on top.

Get this recipe and over 40 other delicious Provence-inspired dishes in Laurent Gras: My Provence, the award-winning online cookbook from renowned chef Laurent Gras, for $9.99.
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