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Simple radish salad

From an interview with Deborah Madison and The Splendid Table
Adapted and submitted by Lori, Yorkville CSA
This recipe comes from the brilliant mind of Deborah Madison, a master of vegetarian cooking. Sliced paper-thin, the radish roots are bright and delicate. Adding the greens and a little dry cheese rounds out this simple salad beautifully.
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Print Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Salad
Cuisine American
Servings 0 servings

Ingredients
  

  • 1 bunch spring radishes and their tops
  • lemon juice
  • extra virgin olive oil
  • salt & pepper
  • optional: a dry cheese such as manchego, aged gouda, or cheddar

Instructions
 

  • Cut the radish greens from the bunch of radishes and wash well in cool water.
  • Slice the radishes paper-thin (using a mandoline, if possible). They should be translucent.
  • Chop the radish greens and mix with radish slices. Add lemon juice, olive oil, and salt & pepper to taste.
  • Optional: Slice a little bit of cheese very thinly and add to the salad. It will round out the peppery flavor quite nicely.

Notes

For the interview, visit the Splendid Table.
Keyword 5 ingredients or fewer, budget-friendly, dairy-free, gluten free, no-cook, quick, root-to-tip, salad, vegan, vegetarian