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Radish & Parsley Salad with Lemon

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Serves two to three.

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

  • 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

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.

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

Photo: Scott Phillips

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

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