Radish And Parsley Salad With Sourdough Toasts

1. 1

   Crumble the cheese into biggish chunks and set aside onto your serving platter.

2. 2

   Slice the radishes as thinly as possible and put them into a bowl.

3. 3

   Separate the parsley stems and leaves. Give the parsley leaves a rough chop, or julienne them as best you can if you like the leaves smaller. Slice the stems as thinly as possible. These provide a light crunch as well. Add all the parsley to the bowl with the radishes.

4. 4

   Sprinkle salt and course black pepper onto the radishes and parsley.

5. 5

   Pour some olive oil over the salad and mix - start with half a tablespoon, then add another until the salad just glistens and the leaves taste a bit fruity.

6. 6

   Pour a little bit of balsamic vinegar over the salad (quite less than the olive oil). The leaves should just taste a bit sweet and tangy.

7. 7

   Slice the bread into toasts and spread with butter. Put under the broiler and toast only on one side until golden brown. If you want the toasts very crispy, toast on both sides. Try to time everything so the toasts are still a little warm when you serve.

8. 8

   To serve, pile a few tablespoons of salad on top of the toasts. Enjoy creamy bites of cheese as a palette calmer between or alongside bites of the salad.

* Per serving · 4 servings · Values may vary.