Radish & Parsley Salad

This salad came about one night when I was determined not to go to the store and all I had in the way of ingredients for a salad was a bunch of radishes and Italian parsley.  It turned out to be a beautiful and refreshing salad that I now make on purpose.  I seek out different radishes at the farmers markets, particularly the ones called watermelon radishes with the pink stripes--extra beautiful.
1 bunch of radishes 1/2 bunch Italian flat leaf parsley DaVero Extra Virgin Olive Oil Lemon juice Salt
Slice the radishes into thin slices (a mandoline works beautifully) and then slice them into match sticks.  Pick the leaves from the parsley chop roughly.  Add to the radishes in a bowl. Dress with enough oil to coat the salad, about 2-3 tablespoons.  Squeeze the juice of one lemon over and salt to taste.

Colleen is an accomplished chef and restaurateur. Originally from a dairy farm in rural Wisconsin, Colleen learned to cook in France and Germany before settling in the Bay Area. She spent five years as a chef at Star's in San Francisco, then came to Healdsburg where she and two friends opened Samba Java, a spot that quickly became the center of the town. She now runs both DaVero and the farm.

Posted in Appetizers, Salads
2 comments on “Radish & Parsley Salad
  1. Sue C. says:

    Sounds absolutely delicious………now, if I could only find a source for really top-quality radishes, difficult to do when one lives in Florida! Will give it a try anyway!

  2. Rosemarie says:

    I’d like to invite you to have a look on a funny home-made decoration – the radish mouse on cold spread.


    Best regards from Germany

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