Salsa verde with radish leaves is simply my interpretation of a green sauce of chopped herbs. Many versions exist – think of the British mint sauce, the French sauce verde with chives and tarragon, or the the Argentinian chimichurri with coriander, just to name a few. I bought a bunch of beautiful radishes from my local market this week https://www.farmerandson.com.au. The radishes had lovely fresh leaves, quite unlike the wilted bunches you often find in supermarkets. I decided to make my own salsa verde with these leaves.
Salsa verde with radish leaves has a strong flavour, which I find goes beautifully with a crunchy baby carrot or a radish. It also works well with grilled fish or poached chicken breasts. Why not make up your salsa verde with your favourite herbs? Simply add extra mint, basil or parsley or radish leaves. You could also use the leaves of the baby carrots. I’d love to know your favourite combination of herbs!
I’ve included a recipe for chimichurri sauce with parsley, coriander and rocket in a previous blog post : Chimichurri Sauce with Parsley, Coriander and Rocket
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Salsa Verde with Radish Leaves
- 1 bunch radish leaves, washed and chopped
- 1 handful basil leaves, washed and chopped
- 1 handful Italian parsley leaves, washed and chopped
- 1 tbsp capers, drained and rinsed
- 1 tbsp cornichons (baby gherkins)
- 6 anchovy fillets
- 1 tbsp Dijon mustard
- 3 tbsp red wine vinegar
- 2 cloves garlic, peeled
- 1/2- 1 cup olive oil
- Pulse all the ingredients together in a food processor or use a hand-held blender. Start with 1/2 cup of olive oil and progressively add more oil until the sauce is the consistency you desire.
- Serve immediately or store in a sealed container in the fridge. Bring to room temperature before serving.