Winter Radish Salad With Parsley And Olives
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
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
- 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
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.
Just before serving, add watercress and parsley to bowl, and toss to combine. Transfer to a platter, and sprinkle with cheese and salt.