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Radish confetti with salsa verde

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

  • Prep: 30 mins
    No cook
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 108
  • Carbohydrates 2
  • Saturated Fat 2
  • Sugar 2
  • Protein 1
  • Fat 10
  • Fibre 1
  • Salt 0.5

Nutrition per serving

  • Calories 108
  • Carbohydrates 2
  • Saturated Fat 2
  • Sugar 2
  • Protein 1
  • Fat 10
  • Fibre 1
  • Salt 0.5

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 caper
  • 3 tbsp good-quality olive oil, plus extra for drizzling
  • 1 tsp Dijon mustard
  • 1 tbsp red wine vinegar

Tip

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.

Method

  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.

  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!

  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.

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