Ingredients
- A few watermelon radishes, greens removed, scrubbed and ends trimmed
- 1 juicy lemon
- 2 Tbsp olive oil, or more to taste
- A generous pinch of coarse or flaked salt
Directions
Using a mandoline or a food processor with the slicing blade, slice the radishes extremely thinly into a bowl. Only use your food processor if you own the very, very thin slicing blade – I don’t, which is why I use a mandoline.
I leave a bit of the stem attached and use that to grip the radishes as I’m pushing them through the slicer.
Squeeze the lemon over the radishes, than add the olive oil and a pinch of the salt. Toss, taste, and adjust. I find I usually need a little more oil and wish I had put in a little less salt. With luck, you’ll learn from my mistakes.
Let the salad sit at room temperature for about 20 minutes. The radishes will wilt slightly and give off some liquid, which will combine with the lemon juice and oil to make the dressing. As a bonus, the dressing, and then the radishes themselves, will turn a lovely shade of pink. This is truly one of the most beautiful little salads I know.