Elevate your summer small plates with this colorful radish salad. It’s drizzled with aromatic herb oil and paired with a fresh and lively Grillo from Sicilia DOC.
- 2 Ounces fresh chives, parsley, basil, tarragon, or cilantro, or any combination (some reserved for garnish)
- 3/4 Cup neutral oil, such as canola
- 2 Cups thinly sliced radishes, assorted varieties such as Black, Daikon, Watermelon or French Breakfast
- Coarse sea salt
Bring a salted pot of water to a boil. When rolling, submerge the herbs for the oil into the pot for 10 seconds and plunge immediately into and ice water bath. Spin and blot completely dry and transfer to a blender. Add the oil and puree for 3-4 minutes, adding more oil if necessary to get things moving. Pour the mixture through a fine strainer; do not press the accumulated solids to extract the last bit of oil. Set aside.
Scatter the thinly sliced radishes and assorted herb garnishes decoratively on a plate. Drizzle with the herb oil, and some crunchy sea salt. Makes 4 servings.