Name: Lebanese Radish Salad recipe
Ingredients: 1 cup walnut halves;1 pound radishes, trimmed and sliced into thin rounds;3 tablespoons extra-virgin olive oil;2 teaspoons fresh lemon juice;¾ teaspoon kosher salt (such as Diamond Crystal®);½ teaspoon honey;20 fresh mint leaves

All Recipes Salad Vegetable Salad Recipes

Ingredients

1 cup walnut halves 1 pound radishes, trimmed and sliced into thin rounds 3 tablespoons extra-virgin olive oil 2 teaspoons fresh lemon juice ¾ teaspoon kosher salt (such as Diamond Crystal®) ½ teaspoon honey 20 fresh mint leaves

Nutrition Info

154.5 calories carbohydrate: 4.5 g cholesterol: : - fat: 14.9 g fiber: 1.9 g protein: 2.7 g saturatedFat: 1.6 g servingSize: - sodium: 202.5 mg sugar: 1.8 g transFat: : - unsaturatedFat: : -

Directions

Toast walnuts in a dry skillet over medium heat, shaking occasionally, until fragrant and a shade darker, 2 to 4 minutes. Chop coarsely.
Place radishes in a serving bowl.
Whisk oil, lemon juice, salt, and honey in a small bowl until combined, drizzle over radish slices and toss to coat.
Stack mint leaves, roll tightly, and slice crosswise into thin ribbons. Fold mint and walnuts into salad.

Recipe Yield

4 cups

Recipe Note

This easy dish was inspired by an appetizer I enjoyed once at a Lebanese restaurant in Atlanta. The simple combination of peppery radishes, toasted walnuts, and fresh mint is satisfying and somehow greater than the sum of its parts. It is prettiest when served immediately and tastes great with roasted meats and hearty grain salads. If you have leftovers, try tucking them into toasted pitas with a little goat cheese or feta.

Alternatives to this recipe

See more alternatives

Ingredients

Nutrition Info

Directions Lebanese Radish Salad

Directions

Recipe Yield

Recipe Note

Alternatives to this recipe

One-Pot Lebanese Chicken and Rice

Lebanese White Coffee