Name: Radish confetti with salsa verde
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: British
Ingredients: 2 bunches radishes (about 400g, with a few leaves if you have them); 2 anchovies in oil, drained; large handful parsley; small handful mint leaves; 1 tbsp caper; 3 tbsp good-quality olive oil plus extra for drizzling; 1 tsp Dijon mustard; 1 tbsp red wine vinegar

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Radish confetti with salsa verde

Radish confetti with salsa verde

Barney Desmazery

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Serves 4

Easy

Prep: 30 mins

No cook

A star rating of 5 out of 5.1 ratingRate

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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

Healthy

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Ingredients

Nutrition

Units:

MetricUS

2 bunches radishes

(about 400g, with a few leaves if you have them)

For the salsa verde

2 anchovies

in oil, drained
large handful parsley
small handful mint

leaves
1 tbsp caper
3 tbsp good-quality olive oil

plus extra for drizzling
1 tsp Dijon mustard
1 tbsp red wine vinegar

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Nutrition: per serving

kcal108
fat10g
saturates2g
carbs2g
sugars2g
fibre1g
protein1g
salt0.5g

low

Method

step 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.
step 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!
step 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.

RECIPE TIPS

HEALTHY BENEFITS

Worthy of more than just adding to salad, radishes are low in calories, full of fibre and a good source of potassium, which helps regulate blood pressure. Being a member of the cruciferous family makes them rich in valuable anti-cancer compounds called glucosinolates. Don’t waste the leaves, because they supply calcium and an impressive amount of vitamin C.

Recipe from Good Food magazine, June 2013

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