Parsley, radish & red onion salad

Parsley, radish & red onion salad

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(2 ratings)

Prep: 25 mins - 35 mins


Serves 4
The perfect accompaniment to compliment your main dish

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal173
  • fat17g
  • saturates3g
  • carbs4g
  • sugars0g
  • fibre1g
  • protein1g
  • salt0.11g


  • 1 large red onion, peeled
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large bunch curly parsley (about 50g/2oz)
  • 1 bunch flatleaf parsley (about 25g/1oz)
  • 1 bunch of radishes, well rinsed



    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

For the dressing

  • 1 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

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


  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.

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Comments, questions and tips

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28th Sep, 2009
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.
17th Apr, 2008
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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