Radish Salad with Mint and Pistachios
Peppery radishes get a bright lemon soak, then a crunchy finish of pistachios and mint for a crisp, lively salad.
Prep 15 min · Cook 5 min · Total 45 min · Makes 4 servings
Ingredients
- 1 pound of red or pink radishes, cut into 1/4-inch thick wedges
- Grated zest of one lemon, about 1 teaspoon
- 1/4 cup minced shallots, from 1 to 2 shallots
- Juice from one lemon, about 3 to 4 Tbps
- 1/2 teaspoon salt
- A heaping 1/4 cup shelled pistachios
- 10 large mint leaves, chopped or sliced thin, about 1/4 cup
- 1 Tbsp extra virgin olive oil
Directions
- In a bowl, combine the radish wedges with the shallots, lemon zest, lemon juice, and salt. Set the mixture aside for 15 to 30 minutes so the radishes can take on the seasoning.
- Warm a small skillet over medium high heat, then add the pistachios. Cook them until they pick up a little color, then take the skillet off the heat and let the nuts cool.
- Just before serving, check the radishes. If they have released plenty of liquid, pour off some of the extra.
- Add the cooled pistachios, mint, and olive oil to the radishes, toss everything together, and serve immediately.