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Radish and Herb Salad with Meyer Lemon Dressing

5.0(381)

Thinly slicing radishes, celery and fennel, preferably on a mandoline, makes for a salad as ethereally light as the usual baby lettuce, but with a more interesting mix of colors and textures. If you can find watermelon radishes, use them here — they turn a good-looking mix into something truly stunning, with a piquant bite. If you can’t find Meyer lemons, substitute regular lemon juice spiked with a touch of orange or tangerine to compensate for the missing sweetness.

by Melissa Clark·published 2015-04-01

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Dinner, Easy, Lunch, Quick, Appetizer, Side Dish

Servings

(6–8)

Total time

20 min

Calories / serving

89 kcal

Ingredients (11)

serves

1 small shallot, very thinly sliced, preferably on a mandolineshallot
Zest of 1 Meyer lemonlemon
4 teaspoons Meyer lemon juice, more as needed
1/4 cup extra-virgin olive oil, more as needed, for drizzlingolive-oil
4 cups fresh parsley leavesparsley
2 celery stalks, very thinly sliced, preferably on a mandoline (1 cup), plus 1/2 cup celery leavescelery
6 radishes, very thinly sliced, preferably on a mandoline (1 cup)radish
1/2 fennel bulb, very thinly sliced, preferably on a mandoline (1 cup), plus 1/2 cup fennel frondsfennel
2 teaspoons drained capers
Flaky sea salt (such as Maldon), as needed
Black pepper, as neededpepper

Instructions (2 steps)

01In a small bowl, combine shallot and the lemon zest and juice. Let stand 10 minutes. Whisk in olive oil.
02In a large bowl, combine parsley, celery stalks and leaves, radishes, fennel bulb and fronds, and capers. Toss in dressing. Season with salt and pepper. Drizzle in more oil and lemon juice, if necessary.

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Rich recipe — supports nutrition-aware planning.