Adapted by Kelly Wilson, RDN from Bon Appetit
From purple Amethyst and white and spicy Daikon to long and tender D’Avingnon and the show stopping pink and green Watermelon Radish, a variety of radish colors and flavors will meet you this month at the market.
Ingredients:
- ½ a tin of wild caught sardines packed in olive oil
- Oil from sardines + extra-virgin olive oil (to make ¾ cup)
- 2 Tb relish or finely diced pickles
- 2 1/2 cups (packed) fresh flat-leaf parsley leaves, divided
- 1/4 cup apple cider vinegar
- 1 bunch radishes, trimmed, cut into thin wedges
- 2 scallions, thinly sliced
- 3 15-ounce cans of cannellini (white kidney) beans, drained and rinsed
- 3/4 cup black olives, pitted, quartered
- Salt and pepper, to taste
Preparation:
Blend anchovies, oil, relish, and 1 cup parsley in a blender until a coarse purée forms.
Transfer mixture to a large bowl. Add in vinegar and season with salt, pepper, and more vinegar, if desired.
Add radishes, scallions, beans, olives, and remaining 1 1/2 cups parsley to bowl and toss to combine.
DO AHEAD: Salad can be made 4 hours ahead. Cover and chill.
Kelly Wilson, RDN, is the former Director of Community Partners for Taste the Local Difference.