Radish & Parsley Salad with Lemon

Radish & Parsley Salad with Lemon
Photo by Scott Phillips


  • 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
  • Freshly ground black pepper
  • ¼ tsp. kosher salt; more to taste
  • 1 Tbs. fresh lemon juice; more to taste
  • 2 Tbs. extra-virgin olive oil

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 ...

View full recipe at Fine Cooking


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