Radish & Parsley Salad with Lemon

RATE IT

read reviews [1]

Serves two to three.

To learn more, read:
Radishes Come in Many Shapes
by Amy Albert
from Fine Cooking
Issue 50
Last Edit Date: 7/6/2011 10:37:58 AM

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

more about:

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;