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Roasted radish and potato salad with radish top salsa verde
Potato salad is better than ever thanks to peppery radishes and a flavourful salsa verde.
YIELDS
4
Ingredients
- 1 bunch radishes, washed and green tops removed and reserved
- 450g baby new potatoes
- 4 tablespoons olive oil, divided
- 1 bunch fresh basil
- 1 bunch fresh parsley
- 1/4 cup capers, drained and rinsed
- 2 oil-packed anchovy fillets
- Zest and juice of 1 lemon
- 1 clove of garlic, peeled
- 1 handful fresh dill, chopped
Directions
- Place radishes and potatoes in a large saucepan, cover with cold water, season with salt, set over high heat, and bring to a boil. Cook until vegetables are fork tender, about three to five minutes, drain, toss with two tablespoons of olive oil, season to taste with salt and freshly ground black pepper, and set aside.
- Place a cast iron skillet on the middle rack and preheat the oven to 450º F. Once the oven is preheated, carefully remove the skillet, add reserved radishes and potatoes, return the skillet to oven, and roast vegetables until crisp and golden, about 12 to 15 minutes, then transfer to a large mixing bowl, cover to keep warm, and set aside.
- Add reserved radish tops, remaining two tablespoons of olive oil, basil, parsley, capers, anchovies, lemon zest and juice, and garlic to the bowl of a food processor fitted with an S-blade and pulse to a chunky sauce consistency, then spoon the mixture into the reserved bowl of radishes and potatoes, toss until evenly coated, cover and refrigerate salad until ready to serve.
- To serve, top salad with freshly chopped dill and serve alongside your favourite spring BBQ dishes. Enjoy!
