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Recipe

Radish & Parsley Salad with Lemon

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Scott Phillips

Servings: two to three.

Try this salad with red globe, icicle, or watermelon radishes.

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

Nutritional Information

      Calories (kcal) : 100
      Fat Calories (kcal): 80
      Fat (g): 9
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 0
      Sodium (mg): 210
      Carbohydrates (g): 4
      Fiber (g): 1
      Protein (g): 1

Preparation

  • 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.

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Reviews

  • User avater
    Amy | 03/15/2008

    Multiple repeat in our house, because it's very refreshing and a nice salad with a rich pasta.

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