My very good friend Sara made radish tzatziki for a brunch that I hosted in Berlin. Her and her boyfriend came over to help me prep the night before, and we stayed up until 2am making quiches and drinking Federweisser, a young German wine that comes out just as it begins to ferment in autumn.
I bought some pink radishes to just serve raw for the brunch, but Sara suggested that we make a radish yogurt dip instead. This dip is tangy from the yogurt and crunchy from the radishes. The garlic adds a nice bite, and the lemon is a refreshing break between all the champagne and pastries. The best part: if you can find pink or purple radishes, it turns a beautiful pastel hue.
A lesson learned after drinking while making this: Once you grate the radishes, you have to squeeze out all of the excess water. It smells briny and slightly rancid, and that night while a little tipsy after all the wine, I decided to make a cocktail with radish water and gin. Needless to say, I'll stick to the yogurt dip and plenty of fresh flatbread.
- 500 g Greek yogurt (I used Fage)
- 3 big purple daikon radishes, around 400 g
- 1 large cucumber, seeded
- 2 small garlic cloves, grated
- Zest of a full lemon, plus half of its juice
- Extra virgin olive oil, 1 teaspoon plus more for garnish
- Fresh mint, chiffonade
- Fresh parsley, chiffonade
- Salt, pepper to taste
- Garnish: drizzle of olive oil and lemon, fresh herbs, sliced radishes
- Grate the radishes with a box grater so that they are the same size as little matchsticks. Peel and de-seed the cucumber. Grate to the same size as the radishes
- Place radish and cucumber in a clean kitchen towel and squeeze out excess water
- Mix the radish and cucumber with the remaining ingredients in a bowl. If the dip is too thick, add more olive oil and lemon until it gets to a desired consistency. If it is too thin, you can place it over cheese cloth and a strainer to let some of the water drain out overnight in the fridge.
- Add salt and pepper to taste
- Cover and allow to chill in the fridge for at least an hour before serving. Even better if served the next day.
- Garnish with a drizzle of olive oil, squeeze of lemon, flaky salt, pepper, herbs, and sliced radishes. Serve with pita, or homemade flatbread.