This crispy, crunchy salad makes a palate-tingling hors d’oeuvre, which may precede almost any main course. Since the radishes are left whole, small ones would be best; if you have large ones, either cut them in half or quarter them.
8 oz. radishes, trimmed
4 celery stalks, trimmed and cut INTO ½ inch lengths
2 small cucumber, diced
3 oz. cashew nuts
½ teaspoon dried chervil
1 teaspoon dried tarragon
½ teaspoon salt
2 teaspoon black pepper
4 fl. oz. sour cream
1 tablespoon mayonnaise
1 tablespoon cider vinegar
In a medium-sized serving bowl, combine the radishes, celery, cucumber, cashew nuts, chervil and tarragon. Set aside.
In a small mixing bowl, combine the salt, pepper, sour cream, mayonnaise and vinegar, beating well with a fork until they are well blended. Pour the dressing over the vegetables and toss well until they are thoroughly coated.
Serve immediately or chill until it is required.