Radish and Herb Salad with Meyer Lemon Dressing

cooking.nytimes.com
serves 6-8
Ingredients

• 1 small shallot, very thinly sliced, preferably on a mandoline
•  Zest of 1 Meyer lemon
• 4 teaspoons Meyer lemon juice, more as needed
• ¼ cup extra-virgin olive oil, more as needed, for drizzling
• 4 cups fresh parsley leaves
• 2 celery stalks, very thinly sliced, preferably on a mandoline (1 cup), plus 1/2 cup celery leaves
• 6 radishes, very thinly sliced, preferably on a mandoline (1 cup)
• 2 teaspoons drained capers
•  Flaky sea salt (such as Maldon), as needed
•  Black pepper, as needed

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Preparation

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