Parsley, radish & red onion salad

Parsley, radish & red onion salad

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Cooking time

Prep: 25 mins - 35 mins

Skill level

Easy

Servings

Serves 4

The perfect accompaniment to compliment your main dish

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
173
protein
1g
carbs
4g
fat
17g
saturates
3g
fibre
1g
sugar
0g
salt
0.11g

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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Method

  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.

Recipe from Good Food magazine, May 2002

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Comments

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snugglybunny23's picture
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As a result of a bumper crop of parsley this year, I was searching for recipes that would put it to good use. This was a perfect and delicious side salad to my main course and I look forward to having it again.

e_leachums's picture

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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