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Radish confetti with salsa verde

Radish confetti with salsa verde

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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 4

An easy starter of raw vegetables, cut with a mandolin for a delicate finish. Serve with an Italian green sauce of herbs, capers and anchovies

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal108
fat10g
saturates2g
carbs2g
sugars2g
fibre1g
protein1g
low insalt0.5g
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Ingredients

For the salsa verde

Method

  • STEP 1

    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.

  • STEP 2

    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!

  • STEP 3

    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.

RECIPE TIPS
HEALTHY BENEFITS

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.

Goes well with

Recipe from Good Food magazine, June 2013

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