Radish, Zucchini and Dill Salad

 Radish, Zucchini and Dill Salad

             Serves 6

             This light, crunchy salad goes perfectly with any Christmas meal – whether you’ve chosen fish, ham or golden roast turkey. If you prefer, Lebanese cucumbers can replace the zucchini, as both are good in this salad.

             1 tablespoon red wine vinegar

             2 teaspoons Dijon mustard

             1 tablespoon extra-virgin olive oil

             salt and freshly ground black pepper, to season

             2 bunches radishes (about 1 kg total), trimmed, thinly sliced

             500 g small zucchini, thinly sliced

             2 tablespoons chopped dill crusty bread, to serve

              

             Combine the vinegar and mustard in a small jug and whisk in the oil. Season to taste with salt and pepper.

             Put the radish, zucchini and dill in a salad bowl and drizzle with the dressing. Toss to coat and serve with crusty bread, if you like.

             TIP Using a mandoline will speed up the chopping time and give you beautiful, thin vegetable slices.