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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.
4
5 1 5 5
marinade Vinaigrette Salad
Refreshing Grilled Radish, Strawberry and Parsley Leaf Salad

Refreshing Grilled Radish, Strawberry and Parsley Leaf Salad

Rate this recipe
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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    250 ml SELECTED VARIETIES


  • 2 Tbsp.
    (30 ml)
    Lemon juice
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    LEMONS 2 LB CLEMENTINES 2 LB

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    PRODUCT OF SPAIN OR U.S.A. PRODUCT OF MOROCCO


  • 16
    radish stems removed and halved
  • 12
    green onions

  • Vinaigrette
  • 1/4 cup
    (65 ml)
    orange juice
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    GOLD PEAK ICED TEA OR SIMPLY LEMONADE

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    SAVE $1.30
    TROPICANA, SIMPLY REFRIGERATED JUICE OR MOTT'S CLAMATO COCKTAIL

    TROPICANA, SIMPLY REFRIGERATED JUICE OR MOTT'S CLAMATO COCKTAIL

    $2.99 ea.

    6 X 236 ml, 1.54 - 1.89 L SELECTED VARIETIES


  • 10
    sprigs of chives
  • 1 Tbsp.
    (15 ml)
    almond butter
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    PLANTERS ALMONDS, CASHEWS OR MIXED NUTS 200 G OR PEANUTS 600 G

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  • 1/2 tsp.
    (3 ml)
    honey
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  • 1/3 cup
    (85 ml)
    olive oil

  • salt & pepper

  • Salad
  • 20
    Quebec strawberries
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    ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO ORGANIC STRAWBERRIES 454 G PRODUCT OF U.S.A., NO. 1 GRADE ORGANIC RASPBERRIES 170 G PRODUCT OF MEXICO AVOCADOS 5 PK PRODUCT OF MEXICO

    ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO ORGANIC STRAWBERRIES 454 G PRODUCT OF U.S.A., NO. 1 GRADE ORGANIC RASPBERRIES 170 G PRODUCT OF MEXICO AVOCADOS 5 PK PRODUCT OF MEXICO

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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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    SEEDLESS NAVEL ORANGES

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    PRODUCT OF SPAIN 3.73/kg


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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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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