Radish Confetti With Salsa Verde
This vibrant and flavorful radish salad is a celebration of springtime freshness. The zesty salsa verde adds a punch of herby goodness to the delicate, wafer-thin radish slices. Topped with a scatter of bright green leaves, this dish is as visually appealing as it is delicious. Perfect for a light and refreshing appetizer or side dish.
— Constant Cookbook
Ingredients
- 2 bunches radishes (about 400g, with a few leaves if you have them)
- 2 anchovies in oil, drained
- large handful parsley
- small handful mint leaves
- 1 tbsp capers
- 3 tbsp good-quality olive oil , plus extra for drizzling
- 1 tsp Dijon mustard
- 1 tbsp red wine vinegar
Instructions
- 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.
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 108 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 2 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 1 grams protein
- Sodium Content: 0.5 milligram of sodium
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