Radish Confetti With Salsa Verde Recipes

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RADISH CONFETTI



Radish Confetti image

Use this shredded vegetable mixture as a topping on your favorite green salad.

Provided by Martha Stewart

Categories     Quick & Easy Recipes

Number Of Ingredients 5

4 large radishes, trimmed
1 medium carrot, trimmed
1 celery stalk, trimmed
6 chives, cut into 1-inch lengths
1 teaspoon celery seed

Steps:

  • Using a box grater or mandoline, shred the radishes. Cut the carrot and celery into 1 1/2-inch lengths, then shred the pieces. Toss all the shredded vegetables in a medium bowl with chives and celery seed. Cover, and refrigerate until serving.

RADISH CONFETTI WITH SALSA VERDE



Radish confetti with salsa verde image

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

Provided by Barney Desmazery

Categories     Dinner, Starter

Time 30m

Number Of Ingredients 8

2 bunches radishes (about 400g, with a few leaves if you have them)
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

Steps:

  • 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.
  • 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!
  • 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.

Nutrition Facts : Calories 108 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.5 milligram of sodium

FISH TACOS WITH SALSA VERDE AND RADISH SALAD



Fish Tacos with Salsa Verde and Radish Salad image

Fish tacos often involve deep-frying and heavy sauces. But here, broiled tilapia is topped with a crunchy radish salad and zingy cilantro-lime sauce -- fresher and tastier!

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 20m

Number Of Ingredients 10

1 bunch fresh cilantro (roots and thick stems removed)
4 tablespoons fresh lime juice (from 2 limes)
3 tablespoons olive oil
Coarse salt and ground pepper
1/2 bunch radishes (about 4 ounces), trimmed, halved, and thinly sliced
3 scallions, thinly sliced
1/2 jalapeno chile (ribs and seeds removed, for less heat), minced
1 1/2 pounds skinless tilapia fillets (about 4)
1/2 teaspoon ground coriander
12 corn tortillas (6-inch)

Steps:

  • Heat broiler, with rack set 4 inches from heat. In a blender, combine cilantro, 2 tablespoons lime juice, 2 tablespoons oil, and 2 tablespoons water; season with salt and pepper. Blend until pureed. Set salsa aside.
  • In a small bowl, mix together remaining 2 tablespoons lime juice, remaining tablespoon oil, radishes, scallions, and jalapeno; season with salt and pepper. Set radish salad aside.
  • Place tilapia on a rimmed baking sheet; season with coriander, salt, and pepper. Broil until opaque throughout, 4 to 5 minutes; break up into chunks.
  • Meanwhile, using tongs, hold tortillas over a gas flame until lightly toasted, about 30 seconds per side (or wrap stacked tortillas in damp paper towels, and microwave on high until warm and soft, about 1 minute). To assemble, fill tortillas with fish and radish salad; top with salsa verde and fold.

Nutrition Facts : Calories 439 g, Fat 15 g, Fiber 6 g, Protein 39 g

MOZZARELLA WITH CHARRED RADICCHIO AND SALSA VERDE



Mozzarella With Charred Radicchio and Salsa Verde image

A simple, pleasurable contrast: Sweet, milky mozzarella is paired here with slightly bitter radicchio, blackened and smoky from high heat. Coating both is a salsa verde made with extra-virgin olive oil, green herbs and a touch of caper and lemon. You want really good mozzarella, and it must not be served straight from the refrigerator. Allow it to come to cool room temperature, and it will taste a thousand times better (this is true of most cheeses, by the way).

Provided by David Tanis

Categories     salads and dressings, vegetables, appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

2 radicchio heads, outer leaves removed
3/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and black pepper
1/2 cup chopped flat-leaf parsley, leaves and tender stems
1/2 cup chopped cilantro, leaves and tender stems
2 tablespoons finely cut chives or scallion tops
1 tablespoon roughly chopped capers
1 teaspoon grated lemon zest, plus 2 tablespoons lemon juice (from 1 lemon)
1/2 teaspoon sumac (optional)
1 pound fresh mozzarella, at cool room temperature

Steps:

  • Heat oven to 475 degrees. Cut radicchio heads in half, from top to bottom. Cut each half into 2 or 3 large wedges. Drizzle each piece lightly with oil and season with salt and pepper. Lay them on a baking sheet and place on the top oven shelf. Roast until radicchio wedges are somewhat softened and charred at the edges, about 15 minutes. (Alternatively, cook the radicchio under the broiler, on the grill, or in batches on the stovetop in a cast-iron pan over high heat.)
  • As radicchio cooks, put parsley, cilantro, chives, capers and lemon zest in a small bowl. Stir in 3/4 cup oil, the lemon juice and sumac, if using. Season with salt and pepper.
  • Cut the mozzarella crosswise into 1/4-inch slices. For each serving, put 2 or 3 slices on one side of the plate. Set 2 wedges charred radicchio beside the mozzarella. Spoon 2 to 3 tablespoons salsa verde in the middle.

TILAPIA TACOS WITH SALSA VERDE



Tilapia Tacos with Salsa Verde image

Looking for something tasty and a bit different? Trying to impress someone with a foodie-esque recipe? Try these tilapia fish tacos with salsa verde and radish sauce!

Provided by mglarson

Time 35m

Yield 6

Number Of Ingredients 14

12 (6 inch) corn tortillas
1 bunch fresh cilantro, stems removed and leaves chopped
4 tablespoons lime juice, divided
3 tablespoons olive oil, divided
2 tablespoons water
coarse salt and ground black pepper to taste
½ bunch radishes, halved and thinly sliced
3 stalks scallions, thinly sliced
½ medium jalapeno pepper, seeded and minced
1 tablespoon butter, or to taste
1 ½ pounds skinless tilapia fillets
½ teaspoon ground coriander
2 cups shredded cabbage
1 medium avocado, diced

Steps:

  • Wrap tortillas in aluminum foil and place in the oven; set to 250 degrees F (120 degrees C).
  • Combine cilantro, 2 tablespoons lime juice, 2 tablespoons olive oil, water, salt, and pepper in a blender; blend salsa verde until pureed.
  • Combine radishes, scallions, jalapeno, remaining lime juice, and remaining olive oil in a small bowl. Season radish salad with salt and pepper.
  • Melt butter in a frying pan over medium heat. Add tilapia and season with coriander, salt, and pepper. Cook until opaque throughout and it flakes easily with a fork, 4 to 5 minutes.
  • Remove tortillas from the oven. To assemble, fill warm tortillas with fish, radish salad, salsa verde, cabbage, and avocado.

Nutrition Facts : Calories 372.2 calories, Carbohydrate 29.6 g, Cholesterol 46.8 mg, Fat 16.7 g, Fiber 6.8 g, Protein 27.7 g, SaturatedFat 3.4 g, Sodium 102.9 mg, Sugar 2 g

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