Radish & watercress salad

Radish & watercress salad

Turp ve tere salatası

By
From
Turkish Fire
Serves
4
Photographer
Alicia Taylor

In Turkey you can get black, white and red radishes that make this dish full of colour. The black and white ones are large and we grate them; the small red ones we slice. With their crunchy textures, we just adore them, especially splashed with just a little lovely olive oil and lemon juice.

This salad is a wonderful way to enjoy beautiful fresh radishes, and also to use your leftover stale Turkish bread.

Ingredients

Quantity Ingredient
500g bunch watercress
8-10 radishes, thinly sliced
pinch dried basil
80ml olive oil
1 garlic clove, smashed
1/2 loaf Turkish breads, cut into cubes
60ml extra virgin olive oil
1/2 lemon, juiced

Method

  1. Trim the tough stalks from the watercress, then wash the leaves and drain off the excess water. Place in a large salad bowl with the radish and basil and gently toss together.
  2. Heat the olive oil in a large frying pan over a high heat. Throw the smashed garlic clove in, then the bread cubes. Making sure the garlic doesn’t burn, toss the cubes, frying for a minute or two until golden. Take off the heat.
  3. In a small bowl, whisk the extra virgin olive oil and lemon juice together.
  4. Tip the bread cubes over the salad, then sprinkle with sea salt and freshly ground black pepper. Drizzle the lemon dressing over and serve.
Tags:
Turkish
Fire
Sevtap
Yuce
Turkey
European
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