- 2 bunches radish (about 400g, with a few leaves if you have them)
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
Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…
- large handful parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- small handful mint leaves
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 1 tbsp caper
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
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
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.
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!
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.
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.