Celery, Radish, and Parsley Salad with Lemon Dressing

Name: Celery, Radish, and Parsley Salad with Lemon Dressing
Yield: Makes 18 Mini Salads
Ingredients: Salt and freshly ground black pepper; ¼ cup olive oil; 1 cup thinly sliced radishes (about 1 bunch; halve large radishes before slicing); Pinch finely grated lemon zest; 1 cup thinly sliced celery, from tender inner stalks; ¾ cup lightly packed fresh flat-leaf parsley leaves; 3 tablespoons freshly squeezed lemon juice

Preparation info

Makes
18
Mini Salads

Difficulty
Easy

Appears in

Gourmet Game Night

By Cynthia Nims

Published 2010

About

Celery and parsley are two ingredients that don’t get the attention they deserve, if you ask me. This bright, crisp, colorful salad is a great example of how well they do at center stage, not just in a supporting role.

Ingredients

Lemon Dressing

3 tablespoons freshly squeezed lemon juice
Pinch finely grated lemon zest
Salt and freshly ground

Dinner
Starter
Gluten-free
Vegan

Method

To make the dressing, whisk together the lemon juice, lemon zest, and a good pinch each of salt and pepper in a small bowl until the salt is dissolved. Whisk in the olive oil and taste for seasoning, adding more salt or pepper if needed.

Toss together the radishes, celery, and parsley leaves in a large bowl. Drizzle the dressing over and toss to coat the vegetables evenly.

Spoon