Effortless Pink Radish Almond (Print Version)
# Ingredients:
01 -
2 tablespoons almonds, blanched, for topping.
02 -
2 teaspoons olive oil, for drizzling.
03 -
3/4 teaspoon ground black pepper.
04 -
2 and a half teaspoons fine sea salt.
05 -
6 tablespoons red wine vinegar.
06 -
4 tablespoons extra virgin olive oil.
07 -
2 garlic cloves, fresh.
08 -
200 grams almonds, blanched.
09 -
180 grams white bread.
10 -
Half of a large onion.
11 -
300 grams cucumber, peeled.
12 -
500 grams crispy radishes.
13 -
100 grams fresh bell pepper.
# Instructions:
01 -
Sprinkle chopped almonds on top, pour a little olive oil over, and throw in a few pieces of toasted bread at the end.
02 -
Stir in the vinegar, then some salt and pepper. Pop the whole thing in the fridge until it’s good and cold.
03 -
Toss all your stuff in a blender and make it smooth. If it’s too thick, just add a bit of water at a time until you like the texture.
04 -
Now that the bell pepper’s skin is all black, it comes right off with your fingers or a knife.
05 -
Lop off the radish leaves. Cube the cucumber and onion, and tear the bread into chunks.
06 -
Put the bell pepper skin side down straight over a flame until it turns black, then stick it in a sealed container for five minutes.
# Notes:
01 -
If you need to be quick, you can skip roasting and just use raw pepper.
02 -
Let it chill in the fridge before you eat, it tastes best super cold.
03 -
If you want it thicker or thinner, just tweak the amount of liquid.