Since I really started taking into consideration the amount of sugar that I was inadvertently eating, one of the things that I have cut out of my diet is ready prepared salad dressings. I thought that I was being careful by choosing the low fat varieties but, as it with so many “healthy” alternatives, the fat is replaced by sugar or sugar substitutes to make them so tasty. But, I love a salad dressing, I think it really makes the leaves, nuts, meats and fruits come together so I have been experimenting over the last few days with some of my own dressings (or adapting the good ideas of others).
This week in my Thursday vegetable box there was a recipe card for a dressing made using radish leaves. I have never considered using the leaves of radishes for anything other than adding to Colin and Bob’s (the family gineau pigs) daily salad bowl along with the carrot tops and celery ends and I was quite skeptical about it. I need not have been. As a cross between a pesto and a dressing it is quite delicious and so very versatile.
For the dressing
- A handful of radish leaves, washed to remove any grit or dirt
- A handful of fresh coriander leaves
- A clove of garlic
- A good glug of extra virgin olive oil
- The juice of half a lemon
- A good pinch of sea salt
- A handful of pine nuts
- Some water to loosen
Add all the ingredients apart from the water to a blender and blend until the mixture is smooth. A little a time add some water to loosen the mixture so it has a more runny consistency.
For the salad
- A ripe avocado, peeled, stoned and sliced
- Ten or so radishes, thinly sliced
- A can (400g) of green lentils, drained
Pop all the salad ingredients in a bowl and pour over the dressing, fold all the ingredients together carefully before serving.
Delicious with buttered new potatoes and grilled chicken.
Adapted from an Abel & Cole recipe (abelandcole.co.uk)