Celery, Radish, and Parsley Salad with Lemon Dressing
By racheltvgirl
Celery and parsley are two ingredients that don't get the attention they deserve, if you ask me. This bright, crisp, colorful salad is a great example of how well they do at center stage, not just in a supporting role.
- 18
Ingredients
- LEMON DRESSING:
- 3 tablespoons freshly squeezed lemon juice
- 1 Pinch finely grated lemon zest
- Salt and freshly ground black pepper
- 1/4 cup olive oil
- SALAD:
- 1 cup thinly sliced radishes (about 1 bunch; halve large radishes before slicing)
- 1 cup thinly sliced celery, from tender inner stalks
- 3/4 cup lightly packed fresh flat-leaf parsley leaves
Preparation
Step 1
To make the dressing, whisk together the lemon juice, lemon zest, and a good pinch each of salt and pepper in a small bowl until the salt is dissolved. Whisk in the olive oil and taste for seasoning, adding more salt or pepper if needed.
Toss together the radishes, celery, and parsley leaves in a large bowl. Drizzle the dressing over and toss to coat the vegetables evenly.
Spoon the salad into 18 porcelain soup spoons and set them on a tray for serving.
Options:
Double or triple all the ingredients, serving in other small dishes if you wish.
Halve all the ingredients, or serve larger portions of the salad in larger dishes.
Combine the vegetables up to 2 hours ahead, lay damp paper towels on top, and refrigerate; toss with the dressing just before serving.