Description
Inspired by Spanish cuisine, this radish and herb salad is best served atop toast with smoked salmon, prosciutto, or salty cheeses.
Ingredients
Units
- 4 slices of crusty bread
- 4 ounces smoked salmon
- 1 bunch radishes, thinly sliced
- 1/4 cup fresh basil leaves
- 1/4 cup fresh parsley leaves
- 1/4 cup fresh dill
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Toast the slices of crusty bread until golden brown.
- Arrange the smoked salmon on top of each toast.
- In a bowl, combine the radishes, basil, parsley, and dill.
- Drizzle with olive oil and season with salt and pepper.
- Toss the salad gently to combine.
- Top each salmon toast with a generous amount of the radish salad.
- Serve immediately.
Notes
- Slice the radishes paper-thin with a mandoline if you have one. Thick slices turn the salad crunchy in the wrong way and overwhelm the herbs.
- Toast the bread until it’s properly firm, not just warm — a soft base turns soggy fast under the salmon and dressed radishes.
- Dress the radish salad right before building the toast. Dressed radishes weep liquid within minutes and turn everything watery.
- Use all three herbs together rather than doubling up on one. Basil, parsley, and dill each bring something the others don’t.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 toast
- Calories: 250
- Sugar: 2
- Sodium: 500
- Fat: 15
- Carbohydrates: 20
- Fiber: 3
- Protein: 12