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Radish (?) Dressing

Radish (?) Dressing
Chef Chris Manning shows us a recipe he got from his sister Colleen in California. It's an unusual use of radishes, but it's great as a dipping sauce for chilled shrimp and for ham-and-cheese sandwiches he grilled on sun-dried tomato bread. He also used it as a dressing for tomato-cucumber salad.
  1. - 10 to 12 radishes, quartered
  2. - 2 green onions, coarsely diced
  3. - 4 cloves garlic
  4. - 1 cup olive oil
  5. - 2 tablespoons sherry vinegar
  6. - 1 tablespoon honey
  1. Pulse radishes, onions and garlic in food processor until minced. Add olive oil, vinegar and honey and pulse until smooth.
  2. Let rest overnight to bring out the flavors.
  1. Pairs well with Coyote Moon Vineyard's Frontenac Gris.