Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.