Inspired by Uzbek cuisine's fondness for walnut sauce, this salad tosses thinly sliced radish and fresh herbs with crushed walnuts, then finishes with a generous scattering of pomegranate seeds. With no mayonnaise or heavy dressing involved, it stays both light and heart-healthy. Since it's really just chopping and tossing, it comes together in a matter of minutes.
Mix the crushed walnuts with the lemon juice, olive oil and salt until you have a pourable dressing.
Thinly slice the radish and chop the parsley and dill, then combine them all in a bowl.
Pour the walnut dressing over the radish and herbs and toss gently.
Transfer the salad to a serving plate, scatter generously with pomegranate seeds and serve right away.
Slice the radish just before serving; cut too early, it turns bitter from exposure to air. Allergens: contains tree nuts (walnut).
Adding a clove of garlic to the walnut dressing gives the salad a sharper flavour; we recommend mincing it very finely and adding a little at a time.
Admin DadaGastro · verified in test kitchenCeviz sosu turpun keskinliğini yumuşatmış, üzerine attığım nar taneleri her lokmaya ayrı bir ferahlık kattı.
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