I came across this brilliant recipe while I was flipping through a beautiful cookbook in Barnes & Noble. Unfortunately I didn’t write down the title of the book so I can’t credit the author. I made this salad because I needed to do something with all the radishes and carrots I had in my fridge. I normally make a similar root salad but I felt like trying something new. Thank you, anonymous author, your salad recipe was a big successes.
Radish and Carrot Salad
You can use any root vegetable you like such as kohlrabi and fennel.
- 1 handful almonds or any nuts of your choice
- 3 medium carrots
- 3 large radishes or 50 baby radishes, just kidding, about 10 – 15 baby radishes.
- Sea salt
- A pinch of chili flakes – optional
- 10 black peppercorns
- 1 juicy lemon (or 2 lemons, if your lemon is not juicy enough)
- Parsley or any leaf to garnish – optional
Put the almonds in a frying pan over medium heat or in a 300ºF preheated oven or toaster oven and dry roast them for a few minutes, stirring occasionally, until they are lightly colored.
Wash and peel the carrots and radishes, then use a sharp knife or mandoline to thinly slice them. Put them into a large jar or container with the salt, chili flakes and peppercorn, then squeeze in the lemon juice (use a strainer or your hand to strain juice). Close the jar or container and shake it vigorously. Taste and correct seasoning if necessary. If you don’t serve immediately put the jar in the fridge. Put the almonds on a cutting board and roughly chop them with a large sharp knife (or put them in a plastic bag and punch the bag with a rolling pin).
Serve the salad in a bowl or individual plates with crushed almonds over and garnish with parsley.
The salad will be as good or even better in the next day.