Radish Salad With Skordalia Recipe


Radish Salad With Skordalia Recipe

Radish Salad With Skordalia Recipe. In-season radishes add a delicious crunch to this hearty salad. 

Serves 4

300g golden baby potatoes

3 tbsp olive oil

1 tbsp walnut or hazelnut oil

2 tbsp wine vinegar

2 tsp coarse grain mustard

1 tsp clear honey

100g sugar snap peas

4-5 gourmet coloured carrots

8 cherry radishes

8 yellow or coloured radishes

2 tbsp fresh snipped chives

Fennel for garnish



3 thick slices white bread, crusts removed

6 cloves garlic, peeled

2 tbsp red wine vinegar

1 tbsp lemon juice

75ml extra virgin olive oil


Wash and boil baby potatoes until just tender, for about 10 minutes. Drain, return to pan and cut any large potatoes in half. Make a dressing with the oils, vinegar, mustard, honey and season to taste. Mix them together thoroughly in a bowl. Toss the dressing with the potatoes while they are still cooling. Allow them to stand.

Slice the sugar snap peas lengthways; scrub the carrots and slice lengthways. Arrange the potatoes, carrot, radishes and sugar snap peas. Mix in chives, drizzle with a little vinaigrette and let stand for 10-15 minutes before serving, accompanied by the skordalia, with fennel garnish.

To make the skordalia, soak the bread in water for 10-15 minutes, then squeeze out all excess moisture. Use a mortar and pestle or food processor to pound bread to a thick paste with the garlic, red wine vinegar and lemon juice. Slowly add the olive oil in a thin stream, as if making mayonnaise, until a thick paste forms. Season to taste with salt and pepper. Cover and refrigerate until ready to use.


Smart Tip

If using radishes straight away, or if they’re beginning to droop, place the roots into a bowl of ice-cold water to freshen and make crisp. Also, once cut, slices of radish will last longer if kept in iced water until ready to serve.


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