This salad is pretty as a picture. All summery pinks and greens. The rice vinegar gives a light pickling to the radishes but these are not the kind of pickles that keep for ages. They need just an hour in the vinegar before the samphire and parsley are added too and then it is served. Don’t add those too soon before serving or else they’ll lose some of their vibrancy.
I sometimes use sea purslane instead of samphire. Both are pretty salty which is why there is no need for any additional salt in the recipe. The samphire here is raw – if you prefer, steam it lightly for 2 mins and refresh in cold water before following the rest of the recipe.
Pickled radish, samphire & parsley salad (serves 3-4)
100ml rice vinegar
2 tbsps caster sugar
2 broad strips of orange zest
2 sprigs of dill
a handful of samphire – approx 90g
3 tbsps chopped flat leaf parsley
1. Top and tail the radishes, slice them thinly and put into a bowl.
2. Put the vinegar into a saucepan with 50ml of water and the sugar. Bring to the boil and simmer until the sugar has dissolved. Then pour the liquid over the radishes. They should be just covered but if they’re not add more vinegar and water in the equivalent 2:1 ratio. Add into the bowl the orange zest and the dill. Stir round then cover and leave for an hour to cool down to room temperature.
3. Remove the orange strips and the dill. Strain away the liquid and then toss round with the radishes the samphire and the chopped parsley. Serve.
The rice vinegar pickling liquid can be kept back for making a delicious pretty-pink impromptu shrub mixed with soda water.