Radish and Herb Salad with Meyer Lemon Dressing

By Lonnie

Ingredients

• 1 small shallot, very thinly sliced, preferably on a mandoline ("POAM")
• Zest of 1 Meyer lemon
• 4 t Meyer lemon juice, more as needed
• 1/4 c extra virgin olive oil, more as needed for drizzling
• 4 c fresh parsley leaves
• 2 celery stalks, very thinly sliced (POAM), plus 1/2 c celery leaves
• 6 radishes, very thinly sliced (POAM)
• 1/2 fennel bulb, very thinly sliced (POAM), plus 1/2 c fennel fronds
• 2 t drained capers
• flaky sea salt, as needed
• black pepper, as needed

Preparation

Step 1

1. In a small bowl, combine shallot and lemon zest and juice. Let stand 10 minutes. Whisk in olive oil.

2. In a large bowl, combines parsley, celery stalks and leaves, radishes, fennel bulb and fronds, and capers. Toss in dressing. Season with salt and pepper. Drizzle in more oil and lemon juice, if necessary.