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
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Prep:30 mins
No cook - Serves 4
- Easy
Nutrition per serving
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kcal 108
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fat 10g
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saturates 2g
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carbs 2g
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sugars 2g
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fibre 1g
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protein 1g
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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 benefitsWorthy 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.
