Like this recipe? Become a member for access to thousands more!
Try this salad with red globe, icicle, or watermelon radishes.Serves two to three.
ingredients
About 10 medium or 12 small red radishes, scrubbed
3 large ribs celery, ends trimmed, peeled
1 cup tightly packed fresh flat-leaf parsley leaves
1 Tbs. fresh lemon juice; more to taste
1/4 tsp. kosher salt; more to taste
2 Tbs. extra-virgin olive oil
Freshly ground black pepper
how to make
Trim the root and stem end of the radishes. Halve them lengthwise and then slice them 1/8 inch thick; you should have about 1-1/2 cups. Slice the celery crosswise 1/8 inch thick. Combine the sliced radishes, sliced celery, and parsley leaves in a medium bowl. Add the lemon juice, salt, and olive oil; toss well. Add several generous grinds of black pepper, taste and adjust seasonings, and serve.
From Fine Cooking 50, pp. 18
