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Radish Salad

Ingredients

Preparation

  1. If possible, use the very large, elongated type of radish, which can be white, violet, red, or black, and which is also called mouli. Slice the radishes very thinly or grate them coarsely and dress with a lemon-and-olive-oil dressing. A few drops of orange-blossom water will give it a delicate perfume. Garnish with plenty of finely chopped flat-leaf parsley.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsSaladRadishRoot VegetableVegetableLemonCitrusFruitParsleyHerbs & SpicesSideDinnerVeganVegetarianNut FreeDairy FreeGluten FreeEasyQuickNo-CookCookbooks
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