This quick and easy parsley and radish salad is all about radishes in their wholesome, simple state. Don’t expect to have your socks blown off by a flavor explosion — this one is all about the pure unadulterated mild and sweet taste of French Breakfast radishes. It’s for all of you out there who love to munch on fresh crisp radishes fresh from the market (and if you are lucky, directly out of your own garden) and just maybe after you’ve cleaned them up a little you savor them dipped in a little salt.
That’s how we did it when I was growing up. My mother had a fabulous garden. So fabulous we even had the neighborhood kids stealing out of it. Especially those deliciously sweet spring peas.
WWell these radishes may not have come from my mother’s garden, but pretty close. I picked these beauties up at the farmers’ market, fresh picked from a local farmer who was selling a small but varied selection of garden-fresh lettuce and crisp, juicy radishes. French Breakfast radishes to be exact.
These are a little different than the spring radishes you generally see at the supermarket. Those bright red-skinned round ones are called Cherry Belle, affectionately known as “table radishes”. French Breakfast radishes on the other hand are elongated red-skinned radishes with a white splash at the root end. Sweet, tender and mild, they are perfect for salads.
Choose the freshest radishes possible for this Spring Parsley and Radish Salad
Since radishes are the starlet here, be sure to choose the freshest radishes possible – they will have lively looking greens and wispy root ends, and be heavy rather than spongy, with a smooth, unblemished skin.
Spring Parsley and Radish Salad
This quick and easy salad is all about radishes in their wholesome, simple state. Fresh parsley, mild and sweet French Breakfast radishes and a squeeze of lemon make for a simple, wholesome salad. Serves 4, as a small side.
- 1 bunch of French Breakfast or Cherry Belle radishes, finely chopped (choose the type that you like best)
- 1/2 bunch flat-leaf parsley, finely chopped
- 1 tablespoon fresh squeezed lemon juice
- 1 tablespoon extra-virgin olive oil
- sea salt and freshly ground pepper, to taste
In a small salad bowl, add the finely chopped radishes and parsley. Add the lemon juice, salt and pepper. Toss gently to combine. Then add the olive oil and toss again.
Taste and adjust seasonings as needed. Depending on taste you may like a little more lemon juice or salt. Enjoy!
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