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
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.
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.