Place the chopped garlic and milk in a small saucepan.
Bring to a very gentle simmer over low heat.
Cook for 5–8 minutes, until the garlic is very soft and has infused the milk.
Remove from the heat and allow the mixture to cool completely.
While the milk cools, carefully wash the radishes.
Keep the leaves attached, ensuring they are bright and perky.
Discard any radishes with wilted leaves.
Gently pat the radishes and their leaves completely dry with a kitchen towel or paper towels.
Once the garlic milk has cooled, transfer it to a blender or use a hand-held immersion blender to blend until perfectly smooth.
Season the dressing generously with sea salt and freshly ground black pepper.
Arrange the clean, dry radishes on a serving platter, keeping the globe ends clustered together for easy dressing.
Drizzle the creamy garlic milk over the radish globes, leaving the green leaves clean to act as perfect little handles.
To eat, pick up a radish by its leaves, dip it into the dressing on the plate, and enjoy the crisp radish and its surprisingly flavourful leaves.
Add a different layer of flavour and texture by tossing the radishes with a simple vinaigrette and a generous sprinkle of toasted sesame seeds.
