Marinated Radishes with Parsley
A very pretty spring salad. Two bunches of radishes from Jay makes about 1 1/2 lb.
1 1/2 lb radishes, any variety
1 tbsp chopped flat leaf parsley
3 tbsp olive oil
freshly ground pepper
kosher or coarse sea salt
1 tbsp lemon juice
Wash and trim radishes and slice them very thinly so that they are translucent.
In a medium bowl, mix the radishes with the parsley, olive oil and pepper. Let marinate for at least two hours and up to 24 hours.
Season with salt, add the lemon juice, stir again, and transfer to a serving bowl.
Serves 4.
Prep Tips: Do not add salt until just before serving. Any earlier and it will purge water from the radishes and make the salad watery.
Adapted from The Cook and the Gardener, Amanda Hesser, 1999.