Radish Salad

Name: Radish Salad
Prep time: 20 min
Total time: 20 min
Yield: Makes 4 servings
Cuisine: Turkish
Ingredients: 1 orange, peeled and segmented, optional; 2 tablespoons chopped fresh parsley or cilantro leaves, optional; 2 tablespoons chopped fresh parsley or cilantro leaves, optional; 3 tablespoons fresh lemon juice or 2 tablespoons sherry or white wine vinegar, or to taste; 3 tablespoons fresh lemon juice or 2 tablespoons sherry or white wine vinegar, or to taste; 3 tablespoons fresh lemon juice or 2 tablespoons sherry or white wine vinegar, or to taste; 2 tablespoons extra virgin olive oil; About 16 radishes, sliced; 1 celery stalk, diced; 1 tablespoon salt; ¼ teaspoon black pepper

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
20 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

The peppery bite of radishes is the featured player in this crunchy salad, which is served all over the Arab world in one form or another. Salting the radishes first improves both flavor and texture, but if you’re pressed for time, just salt the salad as you normally would.

Ingredients

About 16 radishes, sliced
1 celery stalk, diced
1 tablespoon

Asia
Turkey
Vegan
Gluten-free
Mediterranean

Method

Toss the radishes and celery with the salt in a strainer and let sit for 15 minutes; rinse and drain. Meanwhile, stir together the pepper, lemon juice, and olive oil.
Toss the radishes and celery with the dressing; taste and add more salt, pepper, or lemon juice as needed. Refrigerate for up to an hour or serve right away, after garnishing with orange segments