MIXED RADISH SALAD

SERVES 4

We usually think of radishes as a minor ingredient in mixed salads that provides a watery crunch and sometimes a spicy snap. Here they take center stage along with arugula and radish sprouts in a lemon–olive oil vinaigrette with Parmesan cheese. You can substitute sprigs of watercress, trimmed of any coarse stems, for radish sprouts.

1½ pounds mixed radishes, trimmed and sliced

4 cups (about 6 ounces) baby arugula or mixed baby greens

2 cups radish sprouts or watercress

Ingredients Instructions

½ cup Basic Lemon Vinaigrette

½ cup shaved or grated Parmesan cheese

1. Place the radishes, arugula, and radish sprouts in a large bowl and toss with about 1/3 cup of the dressing. Taste and add more dressing, if needed.

2. To serve, divide the salad among 4 plates and top with Parmesan cheese.

BASIC LEMON VINAIGRETTE

This is the simplest and yet most versatile vinaigrette. All you need is a lemon and good-quality extravirgin olive oil. Drizzle this on top of just about everything for a bright flavor pop. I often double this recipe in order to keep some in my refrigerator at all times.

Ingredients

1 teaspoon grated lemon zest

3 tablespoons lemon juice

½ teaspoon sea salt

½ teaspoon freshly ground black pepper

¼ cup extra-virgin olive oil

Instructions

1. Whisk all the ingredients together in a small bowl, whisking in the oil last in a thin stream.

2. Transfer to a lidded container. (Or use an immersion blender right in the container.) Store in the refrigerator for up to a week.