Name: Parsley, radish & red onion salad
Prep time: 35 min
Total time: 35 min
Yield: 4
Cuisine: British
Ingredients: 1 large red onion peeled; 1 tbsp olive oil; 1 large bunch curly parsley (about 50g/2oz); 1 bunch flatleaf parsley (about 25g/1oz); 1 bunch of radishes well rinsed; 1 tbsp balsamic vinegar; 1 tsp Dijon mustard; 3 tbsp extra-virgin olive oil; 2 tbsp groundnut oil (or vegetable oil)

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Parsley, radish & red onion salad

Parsley, radish & red onion salad

Good Food team

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Serves 4

Easy

Prep: 25 mins - 35 mins

A star rating of 3 out of 5.2 ratingsRate

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The perfect accompaniment to compliment your main dish

Vegetarian

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Aubergines filled with spinach & mushrooms

A star rating of 4 out of 5.36 ratings

Ingredients

Nutrition

Units:

MetricUS

1 large red onion

peeled
1 tbsp olive oil
1 large bunch curly parsley

(about 50g/2oz)
1 bunch flatleaf parsley

(about 25g/1oz)
1 bunch of radishes

well rinsed

For the dressing

1 tbsp balsamic vinegar
1 tsp Dijon mustard
3 tbsp extra-virgin olive oil
2 tbsp groundnut oil

(or vegetable oil)

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Nutrition: per serving

kcal173
fat17g
saturates3g
carbs4g
sugars0g
fibre1g
protein1g
salt0.11g

low

Method

step 1

Cut the whole onion into paper-fine slices. Heat the oil in a medium-sized frying pan over a high heat. Tip in the onion and fry for 4-5 minutes, stirring almost constantly to break up the rings. When the onion is saggy and the oil has been absorbed, remove the pan from the heat and leave the onion to cool.
step 2

Strip off the little sprigs of parsley, discarding the main stalks or saving them for a stock. Slice the radishes finely.
step 3

To make the dressing, pour the vinegar into a small jug, add the mustard and season well. Whisk thoroughly to combine, then pour in the oils and continue whisking to a thickish emulsion.
step 4

Toss the parsley, radishes and onion together; pour over enough dressing to finely coat the leaves. Serve immediately.

Recipe from Good Food magazine, May 2002

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A star rating of 3 out of 5.2 ratings

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