Parsley, radish & red onion salad

• large red onion↗1

  peeled

• olive oil↗1 tbsp tbsp
• large bunch curly parsley↗1

  (about 50g/2oz)

• bunch flatleaf parsley↗1

  (about 25g/1oz)

• radishes↗1 bunch of

  well rinsed

• balsamic vinegar↗1 tbsp tbsp
• Dijon mustard↗1 tsp tsp
• extra-virgin olive oil↗3 tbsp tbsp
• groundnut oil2 tbsp tbsp

  (or vegetable oil)

Step-by-step instructions

1. 1

   Cut the whole onion into paper-fine slices. Heat the oil in a medium-sized frying pan over a high heat. Tip in the onion and fry for 4-5 minutes, stirring almost constantly to break up the rings. When the onion is saggy and the oil has been absorbed, remove the pan from the heat and leave the onion to cool.

2. 2

   Strip off the little sprigs of parsley, discarding the main stalks or saving them for a stock. Slice the radishes finely.

3. 3

   To make the dressing, pour the vinegar into a small jug, add the mustard and season well. Whisk thoroughly to combine, then pour in the oils and continue whisking to a thickish emulsion.

4. 4

   Toss the parsley, radishes and onion together; pour over enough dressing to finely coat the leaves. Serve immediately.