Tuesday, May 1, 2012

Shredded Radish Salad with Lemon Vinaigrette

Serves 2-3
From May issue of Portland Monthly
Recipe from Abby Fammartino

2 bunches of fresh radishes
1-2 cloves of garlic, finely chopped
lettuce of your choice ( I used steamed spinach and then rainbow chart to make mine a little different)
1 Tbsp lemon peel
1/2 c olive oil
1/2 c lemon juice or white wine vinegar
2 tsp raw honey
sea salt and fresh ground pepper to taste

Slice radishes. Rinse lettuce. Whisk remaining ingredients together and for vinaigrette and dresh the radishes and garlic generously. Place radishes on top of lettuce.

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