Herbed & Poached Radish Salad

If you're looking for something more interesting to do with radishes, this herbed & poached radish salad from fits the bill. It's crisp and bright, flecked with zippy herbs and has a mild punch of acidity that brings this summery dish together.



  1. POACH: Top and tail the radishes, then cut them in half or even quarters if they’re especially large. Add them to a large pan or skillet, along with the 3 tablespoons / 45 ml of cooking oil or fat, broth and sea salt. Over low medium heat, bring the broth up to an almost-boil, then reduce the heat so that the liquid is bubbling gently and evenly. Cook the radishes, stirring a few times, until their color has faded to a dusty pink and they are just barely fork tender but not soft, about 7 – 8 minutes.
  2. DRESS: Zest the lemon and reserve the zest for later. Juice the lemon, then add the lemon juice and white wine vinegar to the pan. Cook, stirring often, until the liquid has evaporated and the radishes have brightened to a near neon pink from the acid, about 2 – 3 minutes. Remove the radishes from the heat and transfer them to a mixing bowl. Drizzle with the 2 tablespoons / 30 ml oil or fat of choice, stir to coat and then leave to cool a little.
  3. TOSS: Once the radishes have cooled to the touch, add the diced celery, chopped chives, minced parsley and rinsed salted capers. Add the reserved lemon zest and season to taste with salt and pepper before serving. You can serve the poached radish salad slightly warm, or pop it into the fridge to chill and for the flavors to mingle a little before serving it cold.


Choose either a neutral oil, like avocado or some coconut oils, or a fat or oil that you like the taste of, such as extra virgin olive oil or ghee. Don’t use a fat or oil with a strong flavor unless you really like that taste! Ghee is an AIP reintroduction.