Radish Tartar

Whisk the cider vinegar, salt, pepper, mustard and oil in a bowl.

Clean the radishes and cut them into slices. Add them to the bowl along with the diced gherkins and drained capers. Mix everything with the sauce.

Lay a few leaves of washed and wrung out lettuce on top. Cut them into thin strips. Scatter this chiffonade on the plates.

Arrange the seasoned radishes in a dome on top. Sprinkle with coarsely chopped parsley and serve with slices of toasted bread.