CHEF JEFF — ONE BYTE AT A TIME: Radish-Parsley SaladMake a tasty salad out of radishes and parsley, two of spring’s earliest vegetables.
By: Herald Staff Report,
Make a tasty salad out of radishes and parsley, two of spring’s earliest vegetables.
10 medium or 12 small red radishes, scrubbed
3 large ribs celery, ends trimmed, peeled
1 cup tightly packed fresh flat-leaf parsley leaves
1 tablespoon fresh lemon juice or more to taste
¼ teaspoon kosher salt; more to taste
2 tablespoons olive oil
Freshly ground black pepper
Trim root and stem end of radishes. Halve them lengthwise and then slice them Z,-inch thick; you should have about 1½ cups. Slice celery crosswise Z,-inch thick. Combine sliced radishes, sliced celery and parsley leaves in medium bowl. Add lemon juice, salt and olive oil; toss well. Add several generous grinds of black pepper, taste and adjust seasonings and serve.
Yield: Serves 3.
Approximate nutritional analysis per serving: 100 calories, 9 grams fat, 4 grams carbohydrates, 1 gram protein, 210 milligrams sodium, no cholesterol, 1 gram fiber.
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