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Refreshing Grilled Radish, Strawberry and Parsley Leaf Salad https://www.metro.ca/userfiles/image/recipes/fraicheur-de-radis-grilles-fraises-et-pousses-de-persil-10110.jpg PT15M PT06M PT1H21M
Start by making the marinade. Combine, in a resealable plastic bag, the rice vinegar, the lemon juice and radishes. Close the bag and let the radishes marinated at room temperature from one to two hours.When the marinating time is over, preheat the barbecue at high heat. Slightly oil the grill.Remove the radishes from the bag and reserve the marinade. Place the radishes on the hot grill as well as the green onions. Cook for 3 minutes on each side and remove the vegetables from the grill. Cut the green onions on an angle and reserve.Prepare the vinaigrette by combining 2 tablespoons of the marinade, the orange juice, the chive sprigs, the almond butter, the honey as well as the olive oil in a blender. Crush until you get a smooth liquid. Season to taste and reserve the vinaigrette in a bowl.To assemble the salad, combine the strawberries, the grilled radishes and green onions, the almonds and the parsley leaves in a bowl. Add a small amount of vinaigrette in the bowl and toss gently. Season and divide the salad between 4 plates.Sprinkle with the orange zests and serve immediately.
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5 1 5 5
marinade Vinaigrette Salad
Refreshing Grilled Radish, Strawberry and Parsley Leaf Salad

Refreshing Grilled Radish, Strawberry and Parsley Leaf Salad

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1 Vote
4
servings
0:15
Preparation
0:06
COOKING
1:21
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • marinade
  • 1/4 cup
    (65 ml)
    rice vinegar
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  • 2 Tbsp.
    (30 ml)
    Lemon juice
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  • 16
    radish stems removed and halved
  • 12
    green onions
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  • Vinaigrette
  • 1/4 cup
    (65 ml)
    orange juice
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  • 10
    sprigs of chives
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  • 1 Tbsp.
    (15 ml)
    almond butter
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  • 1/2 tsp.
    (3 ml)
    honey
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  • 1/3 cup
    (85 ml)
    olive oil
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  • salt & pepper

  • Salad
  • 20
    Quebec strawberries
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  • 1/2 cup
    (125 ml)
    roasted almonds
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  • 1 cup
    (250 ml)
    italian parsley
  • 2 tsp.
    (10 ml)
    orange zest
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Imprimer ma sélection

Preparation

Start by making the marinade. Combine, in a resealable plastic bag, the rice vinegar, the lemon juice and radishes. Close the bag and let the radishes marinated at room temperature from one to two hours.

When the marinating time is over, preheat the barbecue at high heat. Slightly oil the grill.

Remove the radishes from the bag and reserve the marinade. Place the radishes on the hot grill as well as the green onions. Cook for 3 minutes on each side and remove the vegetables from the grill. Cut the green onions on an angle and reserve.

Prepare the vinaigrette by combining 2 tablespoons of the marinade, the orange juice, the chive sprigs, the almond butter, the honey as well as the olive oil in a blender. Crush until you get a smooth liquid. Season to taste and reserve the vinaigrette in a bowl.

To assemble the salad, combine the strawberries, the grilled radishes and green onions, the almonds and the parsley leaves in a bowl. Add a small amount of vinaigrette in the bowl and toss gently. Season and divide the salad between 4 plates.

Sprinkle with the orange zests and serve immediately.

Source : Chef Caroline McCann

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