- 4 Woolworths candy-striped beetroot
- 300 g Woolworths rainbow radishes
- Woolworths microleaf salad, to garnish
- Jasmine flowers, to garnish
- Lemon juice, for drizzling
- Freshly ground pink peppercorns, to taste
- 1 fresh truffle, shaved
- For the truffle aïoli:
- 2 free-range egg yolks
- 1 t Dijon mustard
- 125 ml canola oil
- 1 lemon, juiced
- 2 t truffle paste
- Salt, to taste
Using a mandolin slicer or a very sharp knife, thinly slice the beetroot and radishes into rounds and place on a serving dish. Garnish with microleaves and jasmine flowers.
Drizzle the truffle aïoli over the beetroot and radish and season with lemon juice, freshly ground pink peppercorns and truffle shavings.
To make the truffle aïoli, place the egg yolks and mustard in a mixing bowl and whisk using a balloon whisk. While whisking, slowly pour in the oil, a little at a time, until the mixture becomes pale and thick. Add the lemon juice and truffle paste and combine. Season to taste.
Cook’s note: Truffle paste is available at most gourmet delicatessens and speciality food stores such as Sagra Food and Wine Merchants in Cape Town (021 761-3360) and La Marina in Johannesburg (011 608-3277).