Salatit Fijl

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    • Difficulty


Appears in

Food of the Sun: A Fresh Look at Mediterranean Cooking

Food of the Sun

By Alastair Little and Richard Whittington

Published 1995

  • About

Radishes go best of all with, well, radishes. Throughout history they have been eaten in glorious isolation - usually with nothing more than a little sea salt - and they make a deliciously peppery nibble to enjoy with an aperitif. The French eat them with unsalted butter, salt and baguette, a splendid combination. They are equally good with thin toasted slices of sourdough bread. Radishes really do not combine with any of the usual leaves or vegetables of the European salad tradition, being altogether too forceful and dominant. In Morocco, however, they are successfully paired with oranges: the radishes cut in thin slices and the oranges in small segments, which are then tossed together with lemon juice and a little salt. The Lebanese salatit fijl is properly made from the giant white winter radish and raw diced onion, but is nicer - we think - with an English radish, like White Icicle, mixed with spring onions.


  • 3 bunches of radishes
  • 8 spring onions
  • ½ lemon
  • 1 garlic clove
  • 4 tbsp olive oil
  • salt
  • handful of coriander leaves, to garnish



Top and tail the radishes and cut them across into thin slices. Trim the spring onions and cut across at an angle into 2 cm/¾ in lengths.

In a salad bowl, put 1 tablespoon of juice from the lemon and 1 teaspoon of salt. Stir to dissolve the salt.

Smash and chop the garlic and add to the juice. Stir in 4 tablespoons of olive oil, then add the radish slices and spring onions and toss to coat.


Scatter over a handful of coriander leaves and serve immediately as a palate cleanser after a meat main course or as part of a mezze.

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