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Radish, olive, anchovy and parsley salad

Serves 4radish olive parsley salad on a white tablecloth with camber cheese and red wine

Lovely with a chunk of chalky goat’s cheese and absolutely fantastic with cold roast beef or lamb: the strong flavours go so well with meat. You don’t have to use white balsamic vinegar – I know not everyone has it – but it means the lovely white and pink radishes aren’t tainted.


  • 400g (14oz) radishes, preferably with really fresh leaves attached
  • 150g (5 ½oz) black olives
  • 30g (1oz) flat leaf parsley, roughly chopped
  • 10 cured anchovies, drained and finely chopped
  • 10 cured anchovies, drained and finely chopped
  • 1 small garlic clove, crushed
  • ½ red chilli, deseeded and shredded (optional)
  • 4 tbsp extra virgin olive oil
  • 3 tsp white balsamic vinegar (or dark if white isn’t available)
  • Freshly ground black pepper


  1. Wash the radishes, trim and, if they have good leaves, carefully pat these dry and set aside to go into the salad. Cut the radishes into thin slices (if you have French breakfast radishes, cut them lengthways: this makes lovely teardrop shapes).
  2. Pit the olives, or slice the flesh off the stones if they are hard to pit, and chop. Toss everything together in a shallow bowl along with any reserved leaves and serve immediately. Don’t be tempted to add salt – the ingredients are salty enough.

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