Summer radish salad with lemony, buttery dressing
cutting board, knife, bowl (small), bowl (large), platter
How to sharpen a knife
How to chop green herbs
How to zest citrus fruits
Nutrition per serving
- 250 g radishes
- ½ lemon
- mint (for serving)
- cutting board
- bowl (small)
Thinly slice half the radishes with a knife or mandoline. Leave some small radishes whole, and slice other radishes into thin wedges. Zest and juice lemon into a small bowl. Pluck mint leaves and set aside for serving.
- 1 tbsp unsalted butter (melted)
- bowl (large)
Transfer all the radishes to a large bowl. Season with salt and add half the lemon juice and zest, tossing to combine and massaging the radishes gently with your hands. Add melted butter, toss again, and taste. Add more lemon zest and juice to taste.
- olive oil (for serving)
Transfer radishes to a serving platter. Sprinkle with pepper, some olive oil, and mint leaves. Serve immediately and enjoy!
Enjoy your meal!