By Colleen McGlynn, DaVero

This salad came about one night when I was determined not to go to the store
and all I had in the way of ingredients for a salad was a bunch of radishes
and Italian parsley.  It turned out to be a beautiful and refreshing salad
that I now make on purpose.  I seek out different radishes at the farmers
markets, particularly the ones called watermelon radishes with the pink
stripes–extra beautiful.

1 bunch of radishes
1/2 bunch Italian flat leaf parsley
DaVero Extra Virgin Olive Oil
Lemon juice
Salt

Slice the radishes into thin slices (a mandoline works beautifully) and then
slice them into match sticks.  Pick the leaves from the parsley chop
roughly.  Add to the radishes in a bowl. Dress with enough oil to coat the
salad, about 2-3 tablespoons.  Squeeze the juice of one lemon over and salt
to taste.

Tags: Appetizers, Salads // 2 Comments »