An easy starter of raw vegetables, cut with a mandolin for a delicate finish. Serve with an Italian green sauce of herbs, capers and anchovies
Ingredients
- 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
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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.
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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!
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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.