The peppery bite of radishes is the featured player in this crunchy salad, which is served all over the Arab world in one form or another. Salting the radishes first improves both flavor and texture, but if you’re pressed for time, just salt the salad as you normally would.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Toss the radishes and celery with the salt in a strainer and let sit for 15 minutes; rinse and drain. Meanwhile, stir together the pepper, lemon juice, and olive oil.
Step 2
Toss the radishes and celery with the dressing; taste and add more salt, pepper, or lemon juice as needed. Refrigerate for up to an hour or serve right away, after garnishing with orange segments and parsley if you like.
Mexican Radish Salad
Step 3
Omit the celery, orange, and oil; substitute fresh lime juice for the lemon juice. Toss the radishes with 1/2 cup finely chopped fresh mint or cilantro leaves, the salt and pepper, the lime juice, and the juice of 1/2 orange. Garnish as directed if you wish.
