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Diana Henry's baby gem, pea shoot and radish salad

Diana Henry / 26 July 2013

Saga Magazine's cookery writer shares her recipe for a crunchy high summer salad. Plus, top tips for perfectly roasted vine tomatoes.

A bowl of radish salad
Baby gem lettuce, radishes and pea shoots combine to make a fragrant, crunchy salad that's just right for high summer




For the dressing

  • ½ tsp grain mustard
  • Salt and pepper
  • Good pinch caster sugar
  • 1 clove garlic, crushed
  • 1 tbs white wine vinegar
  • 4 tbs extra virgin olive oil
For the salad
  • 2 baby gem lettuces
  • 75g French breakfast radishes
  • 50g pea shoots


This is lovely with the addition of soft herbs as well - add them according to what you are serving the salad with. Try parsley leaves, basil, torn mint or sprigs of dill. You can also add cooked peas (cook them only briefly then run cold water through them) or cucumber.

Separate the leaves of the gem lettuces. Make the dressing by whisking everything together.

Cut the leaves off the radishes (if the leaves are really fresh and perky you can add them to the salad). Trim the unsightly bit off the tail of each radish and wash really well. Using either a knife or a mandoline cut the radishes into wafer-thin slices. Toss the lettuce, radishes and pea shoots together with the dressing and serve immediately.

Diana's tip: perfectly roasted cherry tomatoes

225g cherry tomatoes on the vine (try to keep them on the vine - they look great)
1 tbs olive oil
salt and pepper

Put the tomatoes into a small roasting tin and drizzle with the olive oil. Season. Put into an oven preheated to 190°C and cook for 15-20 minutes, or until the the tomatoes are tender and slightly singed.

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