Radish confetti with salsa verde

Radish confetti with salsa verde

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Prep: 30 mins No cook

Easy

Serves 4
An easy starter of raw vegetables, cut with a mandolin for a delicate finish. Serve with an Italian green sauce of herbs, capers and anchovies

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal108
  • fat10g
  • saturates2g
  • carbs2g
  • sugars2g
  • fibre1g
  • protein1g
  • salt0.5g
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Ingredients

  • 2 bunches radish (about 400g, with a few leaves if you have them)
    Radish

    Radish

    rad-ish

    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

For the salsa verde

  • 2 anchovy in oil, drained
    Anchovy

    Anchovy

    ann-choe-vee

    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

  • large handful parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • small handful mint leaves
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 1 tbsp caper
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 3 tbsp good-quality olive oil, plus extra for drizzling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp Dijon mustard
  • 1 tbsp red wine vinegar

Method

  1. Put all the salsa verde ingredients in a mini chopper (or use a hand blender) and blitz to a beautiful bright green sauce, adding a drizzle more olive oil.

  2. Top and tail the radishes, reserving a few of the youngest, perkiest leaves, and pop them into iced water. Carefully slice the radishes into wafer-thin slices on a mandolin, using a guard, or with a knife – mind your fingers!

  3. Pile the radish slices roughly into a circle in the centre of 4 chilled plates. Drain the leaves and scatter around the outside of the radishes. Splodge little drops of the salsa over the radishes and drizzle the leaves with a little olive oil. Season everything with sea salt and serve.

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Comments (1)

catie74's picture

A lovely refreshing salad. I serve with poached salmon or trout or other seafood such as king prawns and crab or a platter using the lot

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