The BBC Good Food logo
Parsley, radish & red onion salad

Parsley, radish & red onion salad

By
Rating: 3 out of 5.2 ratings
Rate
loading...
Magazine subscription – Get a cocktail kit & exclusive class when you subscribe
  • Preparation and cooking time
    • Prep: -
  • Easy
  • Serves 4

The perfect accompaniment to compliment your main dish

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal173
fat17g
saturates3g
carbs4g
sugars0g
fibre1g
protein1g
low insalt0.11g
Advertisement

Ingredients

For the dressing

Method

  • STEP 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.

  • STEP 2

    Strip off the little sprigs of parsley, discarding the main stalks or saving them for a stock. Slice the radishes finely.

  • STEP 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.

  • STEP 4

    Toss the parsley, radishes and onion together; pour over enough dressing to finely coat the leaves. Serve immediately.

Goes well with

Recipe from Good Food magazine, May 2002

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 3 out of 5.2 ratings
Advertisement
Advertisement
Advertisement

Sponsored content