Ingredients

2 small English-style cucumbers, 4 to 6 inches long 

 1-2 tsp lemon juice 

 salt and pepper to taste 

 horseradish cream 

 2 to 4 small new radishes (slender “icicle” types are best) 

 1 ½ to 2 cups mache, purslane, pea shoots, sunflower shoots, cress or other microgreens 

 3 tbsp olive oil 

 1 tbsp lemon juice, or 1-2 tbsp mild-tasting white wine or cider vinegar

Method

• Chill the radishes in ice water or your refrigerator for 20 to 30 minutes before starting, to keep them as crisp as possible.

• horseradish cream 

  • 1 piece fresh horseradish, approximately 4 inches long and 1 inch in diameter 1 cup low-fat buttermilk (plus more, if needed) 1 cup heavy whipping cream Salt and lemon juice to taste ¼ cup “green oil” (see recipe below)

  • Peel the fresh horseradish, and cut it across into pieces roughly ¼ inch in size. Transfer them to the jar of a blender. Add 1 cup of buttermilk to the jar of the blender and puree. 

  • Add the cream to the blender jar, and process until thoroughly blended. Taste, and add salt and lemon juice as needed to balance the flavors. If the horseradish flavor is dominant, or if the mixture needs more tang, add buttermilk a tablespoon or two at a time until it tastes right.

  • Strain the horseradish mixture into a bowl, to remove any solids. 

• Using a mandoline or vegetable peeler, slice the cucumbers horizontally into thin, lengthwise strips. Lay them out on your cutting board or work surface, drizzle them lightly with the lemon juice, and then season with salt and pepper.

• Set out four small serving plates on your work surface, and place a spoonful of horseradish cream on the middle of each plate. Spread it into a small circle, 1 to 1 ½ inches in diameter.

• Pick up a slice of cucumber and fold it gently around itself so it resembles a cursive letter “e.” Position it on the plate, just touching the horseradish cream, so the cream holds it in place. Repeat, until each plate has 3-5 slices of cucumber surrounding the horseradish.

• Quarter the radishes into small wedges, and arrange them on and around the cucumber slices as a garnish.

• Place the microgreens in a bowl, and drizzle them with the oil and the lemon juice or vinegar. Toss a few times until the greens are nicely coated, and season them lightly with salt and pepper. Arrange in the middle of the plate, over the cucumber slices and horseradish cream. Serve immediately.