Radish Confetti With Salsa Verde Food

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HORSERADISH SALSA VERDE



Horseradish Salsa Verde image

From Bon Appetit....great on steak, roast chicken, or on a baguette. Only use fresh herbs! Can be made 3 days ahead....just store in the refrigerator and bring to room temperature and stir before serving.

Provided by breezermom

Categories     < 30 Mins

Time 20m

Yield 2 cups

Number Of Ingredients 11

1 cup fresh flat leaf parsley, coarsely chopped
1 cup olive oil
1/3 cup fresh tarragon, coarsely chopped
1/4 cup fresh horseradish, finely grated or 3/4 cup prepared horseradish
2 tablespoons capers, drained, coarsely chopped
1 tablespoon fresh thyme leave, coarsely chopped
1 tablespoon shallot, finely chopped
1 tablespoon white wine vinegar (or more, do a taste test)
1/2 teaspoon garlic, finely chopped
1 teaspoon kosher salt (use more for seasoning)
black pepper, freshly ground

Steps:

  • Whisk the first 9 ingredients and 1 tsp salt in a medium bowl to blend.
  • Season to taste with more salt, if desired.
  • Add pepper to taste.

RADISH CONFETTI



Radish Confetti image

Use this shredded vegetable mixture as a topping on your favorite green salad.

Provided by Martha Stewart

Categories     Quick & Easy Recipes

Number Of Ingredients 5

4 large radishes, trimmed
1 medium carrot, trimmed
1 celery stalk, trimmed
6 chives, cut into 1-inch lengths
1 teaspoon celery seed

Steps:

  • Using a box grater or mandoline, shred the radishes. Cut the carrot and celery into 1 1/2-inch lengths, then shred the pieces. Toss all the shredded vegetables in a medium bowl with chives and celery seed. Cover, and refrigerate until serving.

PAPRIKA-ROASTED CHICKEN, POTATOES, AND RADISHES WITH SALSA VERDE



Paprika-Roasted Chicken, Potatoes, and Radishes With Salsa Verde image

This gorgeous one-pan roast uses paprika-spiked mayonnaise to infuse rich flavor into the potatoes, radishes, and juicy chicken. The salsa verde adds a freshness to the dish.

Provided by Katherine Sacks

Categories     30 Days of Groceries     Chicken     Roast     Potato     Radish     Paprika     Cilantro     Lemon Juice     Dinner     Spring     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 13

1/3 cup mayonnaise
1/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika
4 garlic cloves, finely chopped, divided
2 teaspoons kosher salt, divided
1 (4-4 1/2-pound) whole chicken
1 pound golden new potatoes, quartered
2 bunches radishes (about 18 radishes), halved, greens reserved, trimmed, rinsed
3/4 cup cilantro leaves with tender stems
3/4 cup parsley leaves with tender stems
2/3 cup extra-virgin olive oil
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice

Steps:

  • Place rack in middle of oven; preheat to 425°F. Mix mayonnaise, pepper, paprika, 2 chopped garlic cloves, and 1 1/2 tsp. salt in a medium bowl.
  • Pat inside and outside of chicken dry. From edge of cavity, loosen skin from breasts and thighs. Push all but 2 Tbsp. mayonnaise mixture under skin, then gently rub outside of skin to evenly distribute over breasts and legs. Tie together legs with kitchen twine. Transfer chicken to a rimmed baking sheet and roast 25 minutes.
  • Meanwhile, toss potatoes and radishes in bowl with reserved mayonnaise mixture.
  • Reduce oven temperature to 400°F. Remove pan from oven, arrange potatoes and radishes in a single layer in pan, and continue to roast until potatoes and radishes are crisp-tender and chicken juices run clear when thigh is pierced with a fork and an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, 18-20 minutes more.
  • Meanwhile, pulse cilantro, parsley, oil, lemon zest, lemon juice, 1 1/2 cups radish tops, 1 Tbsp. water, and remaining 2 garlic cloves and 1/2 tsp. salt in a food processor until coarsely chopped.
  • Transfer chicken to a cutting board; let rest 15 minutes. Carve, serve with potatoes and radishes, and top with salsa verde.
  • Do Ahead
  • Salsa verde can be made 4 days ahead. Transfer to a resealable container, cover with a thin layer of oil, and chill.

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