Radish and Parsley Salad

  • 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
  • 1 Tbs. fresh lemon juice; more to taste
  • 1/4 tsp. kosher salt; more to taste
  • 2 Tbs. extra-virgin olive oil
  • Freshly ground black pepper

Trim the root and stem end of the radishes. Half them lengthwise and then slice them 1/8-inch-thick; you should have about 1 ½ cups. Slice the celery crosswise 1/8 inch thick. Combine the radishes, celery and parsley leaves in a medium bowl. Add the lemon juice, salt and olive oil and toss well. Add several generous grinds of black pepper, taste and adjust seasoning.

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