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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
​
Picture
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.

Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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