Black Radish Salad

Black Radish Salad
Epicurious  | November 2000
By Susan Herrmann Loomis
Yield: Makes 4 servings
4 teaspoons freshly squeezed lemon juice
1/2 teaspoon Dijon-style mustard
2 black radishes (weighing about one half pound each) peeled and trimmed
One small shallot, sliced paper-thin
2 tablespoons extra-virgin olive oil
Fine sea salt
1. In a medium sized bowl whisk together the lemon juice and the mustard, then slowly whisk in the olive oil into the mixture until it emulsifies.
2. Grate the radish on a grater with small holes. Add the grated radish and the shallot to the vinaigrette and toss so that all the ingredients are thoroughly combined. Season with salt. Serve immediately. For more information:

About Yael Tenenbaum

Mom of 2 kids
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