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May Day Radish and Parsley Salad with Lemon and Ginger

Alexandra Grablewski

Servings: 4

Pretty in pink and green, this bright little salad makes a festive addition to a spring lunch or brunch, especially one starring fish, shrimp, or crab. Crystallized ginger is the secret ingredient in the dressing, giving the spring harvest trio of radishes, parsley, and chives a perky boost. Super-quick to make, this is the destination for that drop-dead-gorgeous bunch of radishes you find at the farm stand.

This recipe is excerpted from Fresh from the Farm. Read our review.


  • 12 oz. trimmed fresh radishes (about 1-1/2 bunches), preferably Cherry Belle or Easter Egg, cut in half lengthwise and then into lengthwise wedges about 1/4 inch wide
  • 1/2 cup whole small (or large torn) fresh flat-leaf parsley leaves
  • 3 to 4 Tbs. sliced fresh chives (cut into 1/2-inch lengths), plus chive blossoms if available, for garnish (optional)
  • 1 Tbs. peanut oil
  • 2 Tbs. finely chopped crystallized ginger
  • 2 Tbs. fresh orange juice
  • 2 Tbs. fresh lemon juice
  • 1 tsp. freshly grated lemon zest
  • Kosher salt


  • Put the radishes, parsley leaves, and chives in a medium bowl.
  • Whisk together the peanut oil, crystallized ginger, orange juice, lemon juice, lemon zest, and 1/4 tsp. salt. Let sit for a few minutes to let the juices mingle and the ginger soften, then whisk again. Pour and scrape the dressing over the radish-herb mix. Toss and mix well and let sit for 15 to 20 minutes, stirring frequently and tasting occasionally. (The radishes will release some liquid and will absorb some of the flavor of the dressing as they sit. They will stay crisp.)
  • Serve the salad in little glass bowls along with some of the juices. If you like, garnish with chive blossoms.


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