Author Notes: I love the slight bitterness of radish leaves, and this aioli is perfect as a dip for vegetables, or with fish or chicken. Spread it on toasted baguette rounds and top with sliced radishes and a little sea salt.

Radish Top Aioli

Makes about one cup

• 1cup chopped radish leaves (stems discarded)
• 1large clove garlic
• 1/2teaspoon salt
• 1/2teaspoon Dijon mustard
• 1room temperature egg
• Juice of 1/2 lemon
• 1/2cup vegetable oil
• 1/4cup extra-virgin olive oil

1. In the bowl of a mini food processor, add the radish leaves, garlic, salt, Dijon, egg, and lemon juice. Process until smooth.
2. Combine the two oils and, with the processor running, slowly drizzle into the processor, utilizing the two tiny holes on the lid. Process until thick and then refrigerate to thicken further.

https://food52.com/recipes/17584-radish-top-aioli