Radish Parsley Salad

Mentioned by a friend, adapted from a recipe I found online.

  • 1-1/2 C radishes (about a dozen or so)
  • 1-1/2 C flat-leaf (Italian) parsley
  • 3 stalks celery
  • 1 lemon
  • 2 T. olive oil
  • Salt and pepper

Cut off the ends of the radishes, cut in half, then cut into 1/8 inch slices, making little semi-circles of radish. Pull the leaves of the celery (at least getting most of the big stems out). Prep the celery, slice very thin. Throw this all in a bowl.

Juice the lemon, and add the juice and the olive oil to the bowl. Salt and pepper to taste, toss well. Refrigerate for several hours.

When you first make this the parsley will be rather strong, but with time it mellows to perfectly go with the radishes. Note that if you have any lemon juice in the bottom of the bowl the red from the radish peels will start to bleed. Thought for next time: zest the lemon and add that to the mix.