I'm sharing this recipe not only because it couldn’t be simpler and it's delightful but also as a reminder that a great salad doesn't depend on having lettuce. Some of my favorite ideas come when I don't have much on hand — it forces me to get really creative!
So whether it's radishes, cucumbers, or carrots — paired with your favorite simple dressing — tuck this one away for when you need something quick, fresh, and satisfying.
For the salad:
• Radishes — colored ones add a pretty touch
• Flat-leaf parsley — leaves and tender stems
For the dressing:
• Olive oil
• Fresh lemon juice
• Thin slices of shallot
• Sea salt
• Freshly ground black pepper
Thinly slice the radishes. The quickest way is with a sharp knife. If you want very fine slices — which are lovely in this salad — use a vegetable peeler or the side of a box grater with a mandolin-like blade. There's a picture below the recipe.
Arrange the radish slices on a plate. Chop some flat-leaf parsley and add it to the radishes — don't hesitate to toss in the stems; they taste great too!
Slice a shallot into thin rounds. I like slicing them this way, but any way you slice it is fine.
Next, make the dressing. I like to mix it in a jar so I can use what I need and save the rest for later in the week. It's basically a lemon vinaigrette with shallots. You can find the full recipe here, but here's the quick version:
Mix 3 parts olive oil to 1 part lemon juice (or to taste) with a pinch of sea salt, freshly ground black pepper, and the sliced shallot. Give it a good shake and drizzle over the salad just before serving.
Box grater — the mandolin slice is on the other side!
Pesto, lemon shallot dressing, roasted tomato sauce
