Shaved Radishes, Lettuces, Lemon, and Dill Salad
Recipe by Sarah Copeland @edibleliving
This is a perfect example of a pert, crispy salad that goes with absolutely everything. Even better, it’s flexible enough to use any radish you can find, or even baby turnips (which offer the crisp and the bite all at once). You may be wondering whether you actually eat the lemon, rind and all. Yes! It’s a small amount, just enough to provide balance and a hit of surprise in this otherwise herb-forward side.
Buy organic Meyer lemons, regular lemons, or navel oranges that are extremely plump and juicy, and give the skin a good scrub (an equal mix of cider vinegar and water makes a wonderful homemade fruit wash). Slice the citrus as thinly as possible.
4 to 6 Easter Egg radishes
1 large watermelon, black or daikon radish
2 Meyer lemons, regular lemons or navel oranges, washed
¼ cup extra-virgin olive oil
2 small heads Boston or red leaf lettuce, washed and dried
1 cup torn fresh dill
½ cup torn fresh mint leaves
Flaky sea salt, such as Maldon
Freshly ground black pepper
1. Using a sharp knife or mandoline, thinly slice all the radishes—they should be thin enough to curl but still hold a nice snappy bite.
2. Slice one of the lemons into thin rounds. Juice the remaining lemon.
3. Just before serving, in a large bowl, whisk together the lemon juice and olive oil. Add the radishes, lettuces, sliced lemon and herbs and toss (the herbs will wilt in the lemon, so don’t do this in advance). Season well with the salt and pepper. Serve immediately.