Shaved Radish Salad with Walnuts and Mint
2 - Lunch, Salad
Ingredients
1/4 cup walnuts
2 cups thinly sliced mixed radishes
Kosher salt freshly ground pepper
2 tablespoons mint leaves
Basic Lemon Vinaigrette (makes 1 cup – use only 1/4 cup):
2/3 cup olive oil
1/3 cup fresh lemon juice
Kosher salt freshly ground pepper
Directions
Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes.
Let cool; crush with the flat side of a chef’s knife.
Make the dressing: Whisk oil and lemon juice in a small bowl or shake in a resealable jar to emulsify; season with salt and pepper.
Arrange radishes on a plate.
Lightly season with salt and pepper and drizzle vinaigrette over.
Top with walnuts and mint.