Name: Radish confetti with salsa verde
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: British
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

2 bunches radishes
(about 400g, with a few leaves if you have them)

For the salsa verde

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

Method

step 1
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.
step 2
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!
step 3
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.