Thinly slicing radishes, celery and fennel, preferably on a mandoline, makes for a salad as ethereally light as the usual baby lettuce, but with a more interesting mix of colors and textures. If you can find watermelon radishes, use them here — they turn a good-looking mix into something truly stunning, with a piquant bite. If you can’t find Meyer lemons, substitute regular lemon juice spiked with a touch of orange or tangerine to compensate for the missing sweetness.
Ingredients
- 1 small shallot, very thinly sliced, preferably on a mandoline
- Zest of 1 Meyer lemon
- 4 teaspoons Meyer lemon juice, more as needed
- ¼ cup extra-virgin olive oil, more as needed, for drizzling
- 4 cups fresh parsley leaves
- 2 celery stalks, very thinly sliced, preferably on a mandoline (1 cup), plus 1/2 cup celery leaves
- 6 radishes, very thinly sliced, preferably on a mandoline (1 cup)
- ½ fennel bulb, very thinly sliced, preferably on a mandoline (1 cup), plus 1/2 cup fennel fronds
- 2 teaspoons drained capers
- Flaky sea salt (such as Maldon), as needed
- Black pepper, as needed
- Nutritional Information
Nutritional analysis per serving (6 servings)
116 calories; 9 grams fat; 1 gram saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 2 grams protein; 239 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 to 8 servings
Preparation
- In a small bowl, combine shallot and the lemon zest and juice. Let stand 10 minutes. Whisk in olive oil.
- In a large bowl, combine parsley, celery stalks and leaves, radishes, fennel bulb and fronds, and capers. Toss in dressing. Season with salt and pepper. Drizzle in more oil and lemon juice, if necessary.
20 minutes
Dining and Cooking