Parsley, radish & red onion salad

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1. Cut the whole onion into paper-fine slices. Heat the oil in a medium-sized frying pan over a high heat. Tip in the onion and fry for 4-5 minutes, stirring almost constantly to break up the rings. When the onion is saggy and the oil has been absorbed, remove the pan from the heat and leave the onion to cool.
2. Strip off the little sprigs of parsley, discarding the main stalks or saving them for a stock. Slice the radishes finely.
3. To make the dressing, pour the vinegar into a small jug, add the mustard and season well. Whisk thoroughly to combine, then pour in the oils and continue whisking to a thickish emulsion.
4. Toss the parsley, radishes and onion together; pour over enough dressing to finely coat the leaves. Serve immediately.

PER SERVING

173 kcalories, protein 1g, carbohydrate 4g, fat 17 g, saturated fat 3g, fibre 1g, salt 0.11 g

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• MsVanDeKamp

  17 April 2008

  MsVanDeKamp commented on this recipe

  Had this as a side salad with my dinner, stuffed courgettes. Light and tasty, I added half a tsp of clear honey to the dressing. yummy

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Ingredients

• 1 large red onion , peeled
• 1 tbsp olive oil
• 1 large bunch curly parsley (about 50g/2oz)
• 1 bunch flatleaf parsley (about 25g/1oz)
• 1 bunch of radishes , well rinsed

FOR THE DRESSING

• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 3 tbsp extra-virgin olive oil
• 2 tbsp groundnut oil (or vegetable oil)

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 25 35 mins

Vegetarian

Ingredients

• 1 large red onion , peeled
• 1 tbsp olive oil
• 1 large bunch curly parsley (about 50g/2oz)
• 1 bunch flatleaf parsley (about 25g/1oz)
• 1 bunch of radishes , well rinsed

FOR THE DRESSING

• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 3 tbsp extra-virgin olive oil
• 2 tbsp groundnut oil (or vegetable oil)

PER SERVING

173 kcalories, protein 1g, carbohydrate 4g, fat 17 g, saturated fat 3g, fibre 1g, salt 0.11 g

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