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Try this sharp, tangy remoulade as a side dish at a barbecue. The combination of apples, radishes, mustard and cornichons cuts through rich meats
Peel and core the apples, then cut into matchsticks. Put in a large bowl and toss in the lemon juice so they are evenly coated and won’t discolour. Thinly slice the radishes and add them to the bowl.
Mix in the other ingredients, season and, if too tart, add a pinch of sugar. Leave to sit for 30 mins at room temperature before serving.
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