Believe it or not, radishes have never enlivened me to an extreme. They're presumably one of the more overlooked vegetables and I was shocked that this basic little plate of mixed greens deeply inspired me. My eagerness for the little red bulb has been restored!
The formula depends on a straightforward Tunisian radish serving of mixed greens that my companion told me the best way to make. It's invigorating, dead simple, and calls for just 4 fixings (not including a touch of salt and pepper). It's best made with the great red radishes that aren't excessively hot (except if an extremely fiery serving of mixed greens is only your thing!)
This is a merry serving of mixed greens that will add shading to your supper plate. It is by and large served in little segments, making a flawless backup to a spring feast. It additionally includes superb crunch, shading, and flavor to sandwiches. Appreciate!
- 1 bunch of red radishes, about 1 1/2 cups finely chopped (choose a variety that suits your taste)
- 1/2 bunch of parsley, about 1/2 cup finely chopped
- 1 Tbsp. fresh squeezed lemon juice
- 1 Tbsp extra virgin olive oil
- 1 pinch of pepper
- 2 pinches of salt
- Wash the radishes and remove the stems and any long roots. Finely cube the radishes into tiny pieces.
- Wash the parsley and gently shake it or pat it dry. Finely mince the parsley.
- Place the cubed radishes and minced parsley in a small salad bowl.
- Add the lemon juice, salt and pepper. Toss gently.
- Add the olive oil and toss again.
- Taste the salad and make adjustments to your liking. (I sometimes add a little bit more lemon juice and salt).
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