This beautiful Radish and Parsley Salad with Ricotta Salata is a delicious way to enjoy the season’s offerings.
So here’s the deal, we’re having some work done in the kitchen, and with new windows and sliding French doors (and contractors and tools and tarps and…….), you get it 😉 , my cooking area is off limits.
But I wasn’t about to let it stop me.
I can’t cook but I can assemble, so the choice to make a bright and poppin’ salad was an obvious one.
As I perused the produce section of my favorite grocery store Monday night, my eye was called to four little bunches of radishes playing hide-n-seek with the passers-by. Little bunches hunched behind large cascading clusters of parsley that almost…but didn’t…escape me.
There they were, my two main ingredients ——>peppery, crunchy, bright and poppin’ radishes. (I don’t know if radishes have ever been referred to as poppin’ – but that just strikes me as the perfect descriptor.) I love ’em cold, I love ’em solo, I love ’em in a salad.
And because Italian flat leaf parsley has my heart, with its tiny-bit-sweet and peppery charm, it makes for a perfect complement to our radishes, and let’s not forget about the shallots and ricotta salata. Bold and creamy, this cheese, the cousin of feta, is a nice choice for crumbling.
This poppin’ salad is:
- Uncomplicated
- Nutritious
- Beautiful
- Seasonal
- Honest-to-goodness delicious
To prepare:
- Simply wash and dry the radishes, trim the greens, and thinly slice them.
- Next, transfer the radishes to a bowl with minced shallots and a little salt; toss to combine. Set aside.
- In a medium bowl, whisk red wine vinegar and olive oil until emulsified.
- Add the parsley and dressing to the radishes; toss gently.
- Transfer to a platter and top with crumbled ricotta salata.
So much flavor, so little time. That’s not true. We definitely have enough time for this beauty.
Simple, fresh, seasonal and delicious!
Buon Appetito!
One year ago: Fusilli Cacio E Pepe
Two years ago: Tropical Smoothie Bowl with Chia Seeds
Three years ago: Chili Pepper Pesto
Four years ago: Chocolate Croissants
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Radish and Parsley Salad with Ricotta Salata
- Category: Salad/Sides
Ingredients
- 1 bunch radishes
- 2 – 3 Tbsp. minced shallots
- 1/2 – 1 tsp. kosher salt
- 3 Tbsp. olive oil
- 1 Tbsp. red wine vinegar
- 2 cups loosely packed chopped Italian flat leaf parsley
- 2 oz. fresh ricotta salata, crumbled
Instructions
- Wash and dry the radishes, trim the greens, then thinly slice them.
- Transfer the radishes to a bowl. Add the shallots and salt. Toss to combine and set aside.
- In a medium bowl, whisk the vinegar with olive oil until emulsified.
- Add the parsley and dressing to the radishes. Toss gently.
- Transfer to a platter and top with crumbled ricotta salata.
- Enjoy!
CIAO!
I love that you play hide and seek with your veggie aisle. A true foodie. Peppery, crunchy, smooth – sounds delicious.
Hahahha! They were playing hide n seek with me! 😉 Four little bunches hiding behind the parsley! This is a yummy one! Thank you, my friend!
Just a perfect salad recipe for hot summer days!
It really is! So bright and fresh tasting! Thank you, Agness!
What a beautiful salad! I love the layers of flavour! Good luck with the kitchen renovations! I hope you do a kitchen reveal. 😉
Hi Rosa, Thank you so much! I will definitely do one…but we still have a long way to go! 🙂
Well. . .I have to say Annie that I have never heard of radishes being described as poppin’. . .but with that eye catching red color, why not? Such a beautiful, yet simple salad that makes tasty use of those four little bunches of red beauties. And while it is a salad, I still can’t believe that you whipped it up sans kitchen. Hope that the construction is completed lickety split as I know it is pretty common for these things to drag out long beyond the target completion date. Fingers crossed.
That’s what I say…why not? Thank you so much for stopping by with a kind word, my friend! Keep those fingers crossed for me! 😉