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

Nutrition per serving

kcal 108
fat 10g
saturates 2g
carbs 2g
sugars 2g
fibre 1g
protein 1g
salt 0.5g

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

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.