Traditional recipes

Winter Radish Salad With Parsley And Olives

Winter Radish Salad With Parsley And Olives

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Serves 8 (serving size: about 1/2 cup)

Instead of vinegar, the dressing for this salad leans on lime juice for freshness and olive brine to enhance the flavor of the olives. Since black radishes can sometimes be a little tough, slice them as thinly as possible; use a mandoline to make this task easier. Watermelon radishes tend to be sweeter and can be cut a little thicker for heartier crunch. If you can't find these types of radishes, use classic red radishes instead.


  • 1/3 cup kalamata olives, finely chopped
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lime juice
  • 2 tablespoons kalamata olive brine
  • 2 medium watermelon radishes (about 4 oz.), thinly sliced
  • 2 black radishes (about 4 oz.), sliced paper-thin
  • 1 bunch watercress (about 4 oz.), trimmed
  • 1 cup packed fresh flat-leaf parsley leaves
  • 2 ounces feta-style goat's milkcheese or feta cheese, crumbled (about 1/2 cup)
  • 1/4 teaspoon flaked sea salt

Nutritional Information

  • Calories 101
  • Fat 10g
  • Satfat 2g
  • Unsat 6g
  • Protein 2g
  • Carbohydrates 2g
  • Fiber 0g
  • Sugars 0g
  • Sodium 261mg
  • Calcium 6% DV
  • Potassium 3% DV

How to Make It

Step 1

Place olives, oil, juice, and brine in a large bowl; whisk to combine. Add radishes to olive mixture; toss to combine. Let stand at room temperature 20 minutes, or chill up to 1 hour.

Step 2

Just before serving, add watercress and parsley to bowl, and toss to combine. Transfer to a platter, and sprinkle with cheese and salt.

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